Pork Chops Creole Style
Transform dinner into a bold and flavorful experience with these Pork Chops Creole Style, a perfect fusion of Southern comfort and vibrant Creole cuisine. Juicy bone-in pork chops are seared to golden perfection before simmering in a rich, spiced tomato-based sauce brimming with tender onions, bell peppers, celery, and garlic. A harmonious blend of Creole seasonings—including paprika, thyme, and a touch of cayenne—adds depth and a gentle kick, while Worcestershire and hot sauce round out the robust flavors. Served over a bed of fluffy white rice to soak up every drop of the savory sauce, this dish is a hearty meal that’s as satisfying as it is easy to make. With just 15 minutes of prep time, this one-skillet recipe is ideal for busy weeknights or when you’re craving traditional Creole comfort food at home.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 bell peppers, diced (red and green for variety)
- 2 stalks celery, diced
- 3 cloves minced garlic
- 1 14-ounce can canned crushed tomatoes
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 cups long-grain white rice (optional, for serving)
- 4 cups water (for rice, if using)
Instructions
Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes per side, or until they are golden brown. Remove the pork chops and set aside.
Reduce the heat to medium. In the same skillet, add the diced onion, bell peppers, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Stir in the crushed tomatoes, chicken broth, Worcestershire sauce, hot sauce, thyme, paprika, cayenne pepper, and salt. Bring the mixture to a simmer.
Return the seared pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and cook for 25-30 minutes, or until the pork chops are tender and cooked through (internal temperature should reach 145°F/63°C).
If desired, prepare the rice while the pork chops cook: In a medium saucepan, bring 4 cups of water to a boil. Add 2 cups of rice and a pinch of salt, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork before serving.
Taste the Creole sauce and adjust seasonings as needed. Garnish with chopped fresh parsley.
Serve the pork chops over a bed of white rice, generously spooning the Creole sauce over the top. Enjoy!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4401 mg | 191% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 34.2 g | ||
| Protein | 216.0 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5408 mg | 115% | |
*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.
