PORK CHOPS CREOLE
This is a recipe I have been making for years. It comes from Betty Crockers Dinner for Two Cookbook. I find it easy to make, but elegant.
Provided by morgainegeiser
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In 10-inch skillet, brown chops over medium heat.
- Sprinkle salt and pepper on chops.
- Top each with 2 -3 onion slices, 1 green pepper ring, 1 tablespoon rice and 1/4 cup tomatoes.
- Reduce heat; cover and simmer until done, about 45 minutes. Add a small amount of water if necessary.
Nutrition Facts : Calories 624.6, Fat 40.3, SaturatedFat 15, Cholesterol 137.6, Sodium 1550, Carbohydrate 25.8, Fiber 3.3, Sugar 9.2, Protein 39
PORK CHOPS CREOLE
A sure way to perk up pork chops is with this herbed creole sauce. You can adjust the range of seasonings to suit your tastes. The red sauce with a sprinkle of green parsley makes a pretty presentation on the plate.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat. , In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm. , In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce., Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.
Nutrition Facts : Calories 390 calories, Fat 23g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.
CREOLE PORK CHOPS
From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.
Provided by Candy C
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
- Remove the chops as they brown, and keep warm in a 180 degree oven.
- Reserve 3 tbls.
- of the pan drippings, and pour off the excess.
- Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
- Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
- Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
- Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
- Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.
ONION-AND-PEPPER PORK CHOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate.
- Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes.
- Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables.
PORK CHOPS WITH CREOLE ONIONS AND PAN SAUCE
This is one of my dream-it-up recipes. I had some pork loin chops from a pork loin that I had had cut into chops on sale and an onion that I was worried would go bad before we got back from vacation. The preparation and cooking times are an estimate. The onion idea comes from a fast food restaurant that used to be in the area, Short Stop, that served Diablo Burgers: cheeseburgers with onions and bell peppers sauteed in butter and Tony's. I didn't have any bell pepper (plus I don't think it would have worked flavor-wise here).
Provided by JanieTeachGal
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In your largest, widest NONSTICK skillet, melt the butter over medium-high heat (I have a ten-level electric stove top -- so I melt it on 8).
- Once it bubbles, add in the onion. Stir-fry/saute the onion in the butter. The key here is to make the edges of the onion brown and crispy. If the onion starts to get too dark for you, you can turn down the heat, but the goal is for the onion to brown -- not caramelize -- but turn mahogany.
- Once the onion is softened and brown, dredge the chops lightly in flour. You are not making chicken fried pork steak here, so lightly is the key (a fine dusting).
- Scoot the onion to one side of the pan with a nonstick-skillet safe spatula and place chops in the pan. Sear both sides of the chops.
- Meanwhile, on the other side of the skillet, sprinkle Tony's over the onions and toss lightly to spread that Creole-y goodness. If you wish to reduce the sodium, you can use Tony's more spice or one of the Creole seasoning recipes on 'Zaar.
- Once pork chops are cooked through, pour water over the contents of the whole pan and let the skillet simmer until the water and browned bits form a yummy pan sauce of the consistency you wish.
- Note: You are NOT making gravy. That is why you don't want to use self-rising flour or too much flour. A little dab will do 'ya.
- Note Part 2: It is extremely important that all of this be done in a single skillet because otherwise the pan sauce won't have the mixture of the onion, butter, pork browned bits, and Creole Seasoning. An electric skillet on a fairly high setting should be okay, as well.
- Note Part 3: I served this with one of my twice-baked potato OAMC concoctions, but I think the pan sauce would be good over mashed potatoes or rice.
PORK CHOPS WITH ONIONS
This simple dish is a great one to share with friends and family. -Taste of Home
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown pork chops in oil over medium heat. Sprinkle with salt and pepper. Transfer to an ungreased 13-in. x 9-in. baking dish. , In the drippings, saute onions until tender. Spoon over chops; add broth. Cover and bake at 325° for 10-15 minutes or until a thermometer reads 145°. Remove pork chops and onions; keep warm. Let meat stand for 5 minutes before serving., In a small saucepan, combine cornstarch and water until smooth; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and onions.
Nutrition Facts : Calories 252 calories, Fat 11g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 433mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
CREOLE PORK CHOPS
I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
BAKED PORK CHOPS & MACARONI CREOLE
Make and share this Baked Pork Chops & Macaroni Creole recipe from Food.com.
Provided by Dancer
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wipe hops with damp paper towel, trim excess fat.
- Place on rack in broiler pan, broil on both sides until nicely browned.
- In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes.
- Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.
- Add cooked macaroni to tomato mixture, mix well.
- Arrange chops on top.
- Bake covered 40 minutes or until chops are tender.
Nutrition Facts : Calories 486.5, Fat 18.6, SaturatedFat 5.6, Cholesterol 75, Sodium 216.6, Carbohydrate 48.1, Fiber 3.4, Sugar 5.6, Protein 30.7
ONE-SKILLET CREOLE PORK CHOPS
"This recipe is one of my family's favorites, and it usually becomes a favorite of whomever tries it. It's so easy to make. You can't beat a one-skillet dish!" Amy Gross - Swanton, OH
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown pork chops in oil on both sides in batches. Set aside and keep warm. In the same skillet, saute the onions, green pepper and yellow pepper until tender., Return pork chops to the skillet. Combine the soup, water, Creole seasoning, pepper and salt; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender., Serve immediately with rice if desired, or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 412mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SKILLET PORK CHOPS WITH POTATOES AND ONION
A great cold-weather dish that takes little prep time and yields tender chops.
Provided by chefjenwin
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
- In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
- In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
- Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 354 calories, Carbohydrate 31.2 g, Cholesterol 44.4 mg, Fat 16.4 g, Fiber 3 g, Protein 20.9 g, SaturatedFat 4.9 g, Sodium 1078.7 mg, Sugar 2.9 g
CREOLE PORK CHOPS
From Taste of Home Simple & Delicious Magazine, October 2008. I haven't tried this recipe yet, but am posting it for future reference. Author Ann Rogers, Ocala, Florida.
Provided by NELady
Categories Pork
Time 30m
Yield 4 Pork Chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork.
- In a large skillet, brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes longer or until meat is tender.
ONION PAN-FRIED PORK CHOPS
I made this up one day because I was wanting something different then the same old pan-fried pork chops (that is how my husband asked me to cook them that day). So I made this up real fast, and boy did he love them. Now he asks for them every time. I do this with boneless and bone-in pork chops. So it doesn't matter what kind you have on hand, just cook them up and enjoy.
Provided by MSPECANGIRL417
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
- Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 20.7 g, Cholesterol 38.2 mg, Fat 18.7 g, Fiber 1.3 g, Protein 16.8 g, SaturatedFat 4.2 g, Sodium 1264.2 mg, Sugar 0.7 g
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