PRESSURE-COOKER CAJUN PORK AND RICE
I created this recipe after returning home from a trip and finding little food in the house. I used ingredients already available in the refrigerator and pantry. My husband loves this pork dish because it's tasty, and I love it because it's easy. -Allison Gapinski, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add green pepper; cook and stir 4-5 minutes or until crisp-tender. Remove pepper and set aside. Press cancel., Mix cumin and chili powder; sprinkle pork chops with 2 teaspoons spice mixture. Place pork in pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over pork. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. , Stir in chicken broth, breaking up pork into pieces. Select saute setting and adjust for low heat; bring to a boil. Add rice. Cook until rice is tender, 5 minutes longer. Serve with sauteed green pepper.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 573mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
CAJUN PORK AND RICE
I created this recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it's tasty, and I love it because it's easy. -Allison Gapinski, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker., In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours., Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer. , In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 573mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
CAJUN PORK CHOPS
My family loves these spicy, fried pork chops. Quick and easy to make! I've used bone-in pork steaks instead, and just increased cooking time per side a couple of minutes
Provided by TREASUREMOM
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
- In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.
Nutrition Facts : Calories 149 calories, Carbohydrate 7.6 g, Cholesterol 31.3 mg, Fat 7 g, Fiber 1.1 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 24.3 mg, Sugar 0.3 g
CAJUN PORK CHOPS AND RICE
Make and share this Cajun Pork Chops And Rice recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Brown the pork chops, onion, bell pepper, and garlic together in small amount of oil in heavy skillet.
- When chops are browned and vegetables are tender, place in a casserole dish with Cajun seasoning, rice, broth, and Worcestershire sauce.
- Bake covered about 20 minutes or until rice is done and chops are tender.
SMOTHERED PORK ROAST OVER RICE
I got this recipe in a newsletter, but it's actually from a cookbook by Donald Link called "Real Cajun". This dish was so delicious that I bought the book, and it was well worth it!
Provided by Pinay0618
Categories Pork
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 275ºF. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour to bring to room temperature.
- Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes total.
- Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When the butter has melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.
- Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.
- At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.
- Before serving, sprinkle the roast with some additional salt, to taste. Serve the roast smothered with a generous amount of sauce over hot steamed rice.
CAJUN DIRTY RICE
Enjoy a recipe from the low country with this Cajun Dirty Rice recipe! This traditional dirty rice includes pork sausage, onion, garlic and more.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, 2/3 cup each.
Number Of Ingredients 8
Steps:
- Cook sausage in medium skillet on medium heat until evenly browned, stirring occasionally. Add chicken livers, onions, celery and garlic; cook 5 min. or until chicken livers are cooked through and vegetables are tender, stirring frequently.
- Add enough water to chicken broth to measure 2 cups. Add to skillet with pepper; stir. Bring to boil.
- Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 180, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
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