Creole Pork Chops Cornbread Casserole
Dive into the bold, comforting flavors of this Creole Pork Chops Cornbread Casserole, a hearty one-dish meal that combines the spice of Creole-seasoned pork chops with the sweetness of golden cornbread. Juicy bone-in pork chops are seared to perfection and simmered in a zesty tomato-based Creole sauce packed with vibrant onions, bell peppers, and a hint of heat from hot sauce. The dish is then crowned with a tender cornbread topping infused with creamy cheddar cheese, baked until beautifully golden and irresistibly fragrant. Perfect for weeknight dinners or shared gatherings, this casserole delivers a crowd-pleasing balance of Southern comfort and Creole flair. Garnish with fresh parsley for an extra pop of color and serve it warm for a truly satisfying bite!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons Creole seasoning
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (with juice)
- 1 cup chicken broth
- 1 teaspoon hot sauce
- 8.5 ounces cornbread mix
- 0.333 cup milk (for cornbread mix)
- 1 large egg (for cornbread mix)
- 1 cup shredded cheddar cheese
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the pork chops with 1 tablespoon of the Creole seasoning.
In a large oven-safe skillet or casserole dish, heat the olive oil over medium-high heat.
Sear the pork chops for 2-3 minutes per side until browned. Remove them from the skillet and set aside.
In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes (with their juices), chicken broth, remaining 1 tablespoon of Creole seasoning, and the hot sauce. Bring to a simmer, stirring to combine.
Return the seared pork chops to the skillet, nestling them into the tomato mixture. Remove the skillet from heat.
In a mixing bowl, prepare the cornbread batter by combining the cornbread mix, milk, and egg according to the package instructions.
Gently spread the cornbread batter evenly over the pork chops and tomato mixture in the skillet.
Sprinkle the shredded cheddar cheese over the cornbread batter.
Place the skillet or casserole dish in the preheated oven and bake for 30-35 minutes, or until the cornbread is cooked through and golden brown on top.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Optionally, garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
3751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 7320 mg | 318% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 74.0 g | ||
| Protein | 256.2 g | 512% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1627 mg | 125% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4363 mg | 93% | |
*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.
