Pork Chops Creole
Transform dinner into a bold, flavor-packed experience with this Pork Chops Creole recipe, a vibrant dish inspired by the robust tastes of Louisiana cuisine. Perfectly seasoned pork chops are pan-seared to golden perfection, then simmered in a rich Creole-style sauce brimming with diced tomatoes, green bell peppers, onions, and an aromatic blend of garlic, thyme, and a kick of cayenne. The addition of tomato paste, chicken broth, and a dash of Worcestershire sauce deepens the sauce's savory profile, while a bay leaf infuses subtle complexity. Serve these tender, juicy pork chops over fluffy white rice to soak up every bit of the tantalizing sauce. Ready in under an hour, this one-pan recipe promises a comforting yet sophisticated meal full of zesty Southern charm, making it a fantastic option for weeknight dinners or impressing weekend guests. Keywords: Pork Chops Creole, Creole-style dish, Southern recipes, skillet dinner, quick and wholesome meals.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Green bell pepper, diced
- 3 cloves Garlic, minced
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 4 cups Cooked white rice (optional for serving)
Instructions
Season the pork chops on both sides with salt, black pepper, and cayenne pepper.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until browned. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and green bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Stir in the canned diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, dried thyme, and the bay leaf. Mix well to combine.
Bring the sauce to a simmer and return the seared pork chops to the skillet, nestling them into the sauce.
Cover the skillet with a lid and reduce the heat to low. Allow the pork chops to simmer in the sauce for 25-30 minutes, or until they are tender and cooked through (internal temperature of 145°F).
Remove the bay leaf and discard.
Serve the Pork Chops Creole hot over a bed of cooked white rice, if desired.
Nutrition Facts
Calories |
2769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 25.7 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3582 mg | 76% | |
*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.
