Creole Pork Chops are a flavorful skillet dinner with just the right amount of kick. Tender pork chops are seasoned with Creole seasoning and browned until golden, then finished in a savory mixture of bell pepper, onion, celery, garlic, tomatoes, and Worcestershire sauce.
The combination of vegetables and Creole seasoning creates a flavorful sauce that surrounds the pork chops without overwhelming them. For those who like a little extra heat, a small hot pepper can be added to the vegetables, or you can use red pepper flakes to adjust the spice to your liking.
This is a quick and satisfying dinner that comes together in about 30 minutes. The tomato and vegetable mixture can also be thickened slightly with a simple cornstarch slurry, creating a sauce that’s especially good spooned over the pork and rice.
Serve these Creole Pork Chops over cooked rice for an easy, hearty meal. And if you’re feeding a few extra people, the generous vegetable and tomato mixture can easily accommodate a couple of additional pork chops.
Creole Pork Chops
Ingredients
- 4 each boneless pork chops
- 1 tablespoons Creole seasoning divided, 1 teaspoon on the pork, and 2 teaspoons with the vegetables.
- 2 tablespoons vegetable oil
- 1 teaspoon bacon grease
- ½ teaspoon onion powder
- 1 green bell pepper diced
- 1 yellow onion diced
- ¼ cup celery chopped
- 1 small hot pepper seeded and sliced, Optional, see notes
- 1 clove garlic minced
- 14.5 oz petite diced tomatoes with the juices one can
- to taste salt
- to taste cracked black pepper
- 1 teaspoon Worcestershire sauce
Slurry Mixture for Thickening
- 2 tablespoons cold water
- 1 teaspoon cornstarch
Instructions
- Add the cooking oil and bacon grease to a cast iron skillet and heat over medium. You’ll want the skillet hot before adding the pork chops.
- Score the top of the pork chops, season both sides with one teaspoon of the Creole seasoning, set aside.
- Brown on each side (about 5 minutes per side).
- Remove the pork chops and set aside.
- Next, add the bell pepper, onion, celery and hot pepper to the skillet and sweat until slightly tender, about 5 minutes.
- Next, add the garlic, 2 teaspoons of Creole seasoning, diced tomatoes and Worcestershire sauce to the vegetable mix. Stir to combine.
- Bring to a simmer; return the pork chops to the skillet with the vegetables until heated through. or bake in a 315° F oven for 15 minutes.
- Add slurry mixture, if using, to thicken the juices.
- Serve over cooked rice
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
