Creole Chops
Transport your taste buds to the heart of Louisiana with this vibrant and flavor-packed Creole Chops recipe! Juicy pork chops are seared to golden perfection, then simmered in a zesty Creole-inspired sauce brimming with savory onions, bell peppers, celery, and garlic. A medley of bold ingredients—like diced tomatoes, Worcestershire sauce, and a touch of hot sauce—create a rich, spiced sauce that brings classic Southern comfort to your table. With just 15 minutes of prep and a one-pan cooking method, this dish effortlessly marries convenience with bold flavor. Serve these tender pork chops over fluffy white rice and garnish with fresh parsley for a mouthwatering dish that’s as visually stunning as it is satisfying. Perfect for weeknight dinners or when you're craving a taste of Southern cuisine, these Creole Chops are sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 2 tablespoons olive oil
- 2 tablespoons Creole seasoning
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic cloves, minced
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cups white rice, cooked (for serving)
Instructions
Pat the pork chops dry with a paper towel, then season both sides evenly with the Creole seasoning.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown. Remove the chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion, green bell pepper, and celery. Sauté for 5-6 minutes until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Pour in the diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, and (optional) hot sauce. Stir to combine and bring the mixture to a simmer.
Season the sauce with salt and black pepper, then return the pork chops to the skillet, nestling them into the sauce.
Cover the skillet and reduce the heat to low. Simmer the pork chops in the sauce for 25-30 minutes, or until they are tender and cooked through.
Sprinkle the freshly chopped parsley over the dish before serving.
Serve the Creole Chops hot over a bed of cooked white rice.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1007 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
