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Creole Pork Chops Recipe
Creole Pork Chops Recipe photo by Taste of Home
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Creole Pork Chops Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 4 boneless pork loin chops (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped celery
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon minced garlic

Nutritional Facts

1 each: 244 calories, 13g fat (3g saturated fat), 55mg cholesterol, 636mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 23g protein.

Directions

  1. In a small bowl, combine the first six ingredients; rub over both sides of pork.
  2. 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. Yield: 4 servings.
Originally published as Creole Pork Chops in Simple & Delicious September/October 2008, p30

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Creole Pork Chops

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
katlaydee3 User ID: 3741999 245255
Reviewed Mar. 10, 2016

"Delicious! I served this over white rice with steamed broccoli on the side. And yes, it should be simmered for 15-20 covered after adding all ingredients per original recipe in magazine."

MY REVIEW
grammajudi User ID: 1051669 220765
Reviewed Feb. 18, 2015

"The recipe, as printed in the 'Quick Cooking 2009 Annual' does show to cook 15 to 20 minutes after the sauce and vegetables are added. I used part of a pork tenderloin I'd thawed, and cut into slices . I served with mashed potatoes - hubby went back for seconds, and almost licked the plate. It will surely go into my favorites box."

MY REVIEW
lshaw@scsk12.org User ID: 6993142 108173
Reviewed Jul. 15, 2014

"These pork chops were highly approved by the male members of my family--and one of them does not list pork chops on his favorites list! The only change I made was to add a sprinkle of cayenne pepper to the sauce--not much of a change at all. Recipe yielded an authentic creole flavor.Recommendation: Double or triple the rub ingredients for adequate amount to spread on both sides. Also can use commercial creole seasoning to sprinkle on chops."

MY REVIEW
Igraine32 User ID: 7006585 138422
Reviewed Jul. 1, 2013

"Tasty & moist"

MY REVIEW
lshnb1 User ID: 6661902 86950
Reviewed Mar. 25, 2013

"My family LOVES this recipe. Excellent served over rice."

MY REVIEW
Jancie tee User ID: 5885459 157033
Reviewed Feb. 19, 2013

"we loved it..easy and so good"

MY REVIEW
fnhwg User ID: 80963 136439
Reviewed Feb. 14, 2013

"meat was tough. Maybe my cut of pork or needed to cook longer. Maybe simmer for 30 minutes?"

MY REVIEW
campergramma User ID: 6954605 135777
Reviewed Feb. 12, 2013

"Agree with the tip to reduce the amount of pepper. I used 1/8 cayenne. I may use 1/8 cayenne and 1/4 black instead of 1/2 tsp. Also, because of the quick cooking time after the veggies are added, they should be finely chopped. The flavor of the rub is excellent! Wonderful blend of spice! I will make in much larger batches and store in the fridge for future use. Yes, I will absolutely make this again! Great recipe Ann! Thanks for submitting!"

MY REVIEW
judiemae User ID: 6437111 138420
Reviewed Feb. 6, 2013

"don't use that much pepper"

MY REVIEW
mlblake User ID: 4362429 108148
Reviewed Oct. 26, 2010

"very delicious!! I will use the 1/8 teaspoon cayeene pepper next time though... my lips are still burning! Pork chops were cooked perfectly! Will most certainly be making this dish again."

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