CREOLE PORK CHOPS
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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork. , 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.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
CREOLE-STYLE PORK ROAST
We're quite active in our church and find ourselves inviting friends and neighbors over to share supper with us. This slightly spicy pork roast appeals to all palates.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°-170°. Place roast on a serving platter; keep warm. , Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast.
Nutrition Facts :
SLOW COOKER COUNTRY STYLE PORK ROAST RECIPE
The slow cooker is one of my favorite ways to cook a pork roast and this recipe is one of the best- plus, it makes it's own gravy!
Provided by Six Sisters
Yield 8
Number Of Ingredients 12
Steps:
- Spray the inside of your slow cooker with non-stick cooking spray.
- Place carrots in the bottom of the slow cooker.
- Cut the roast in half. Place flour, seasoned salt, onion powder, garlic powder, ground mustard, and oregano in a gallon-sized Ziploc bag. Add one half the roast to the bag, seal the bag, and shake until the roast is entirely coated. Repeat with other half of the roast.
- Heat a large skillet over medium high heat. Add olive oil and brown roast on all sides (I did each side for about 2-3 minutes). Place both halves of the roast in the slow cooker.
- Pour the chicken broth on top of the roast and cook on low for 6 hours (or until pork is tender).
- Remove roast from slow cooker and using a slotted spoon, remove the carrots.
- Measure out 3 cups of liquid from the slow cooker and pour into a medium saucepan, bring to a boil. In a small bowl, mix together cornstarch and water, then pour into saucepan. Bring to a boil and cook for 2-3 minutes or until gravy thickens up.
- Serve with mashed potatoes and pour gravy on top.
CINDY'S COUNTRY STYLE CREOLE PORK ROAST
A spicy Cajun country style pork roast! Serve roast with rice and gravy and try not to eat too much! Brought it to a family gathering everyone loved it!
Provided by SYNDI111
Categories Pork Roast
Time 4h30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine the onion, green pepper, celery and garlic in the container of a food processor or blender. Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning.
- Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan.
- Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about 3 more hours, or until tender. After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 16.8 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5.9 g, Sodium 349.1 mg, Sugar 0.7 g
CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE
Steps:
- In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
- While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.
CINDY'S COUNTRY STYLE CREOLE PORK ROAST
A spicy Cajun country style pork roast! Serve roast with rice and gravy and try not to eat too much! Brought it to a family gathering everyone loved it!
Provided by SYNDI111
Categories Pork Roast
Time 4h30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine the onion, green pepper, celery and garlic in the container of a food processor or blender. Process until finely chopped. Stir in 1 tablespoon of the Creole seasoning.
- Cut about 8 slits across the roast about 1/2 inch deep. Pack the vegetable mixture into the slits. Rub the remaining tablespoon of Creole seasoning all over the roast. Coat the roast generously with bacon grease, and place in a roasting pan.
- Bake uncovered for 1 hour, until browned, then cover, and continue cooking for about 3 more hours, or until tender. After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 16.8 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5.9 g, Sodium 349.1 mg, Sugar 0.7 g
CAJUN STUFFED PORK ROAST
This recipe has been submitted for play in ZWT9 - Cajun/Creole. This recipe is from cookbook: Better Homes & Gardens Cajun Cooking. My great uncle gave me this wonderful cookbook over 20 years ago. Pork is a Cajun staple, this recipe is quick and easy to make with ingredients found in most pantries.
Provided by Baby Kato
Categories Pork
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For stuffing, combine onion, green pepper, garlic, salt, red pepper and black pepper mix well.
- Cut 12 - 14 deep slits, 1 " wide, randomly around the pork roast.
- using your fingers, stuff the slits with some of the stuffing. Place roast, on a rack in a shallow roasting pan.
- Rub the remaining stuffing mixture over the roast and roast the pork, uncovered in a 325 oven for 2 -1/2 - 3 hours, or until meat thermometer registers 170 degrees.
- Let pork, stand 15 minutes before carving.
Nutrition Facts : Calories 362.3, Fat 16.5, SaturatedFat 6, Cholesterol 137.9, Sodium 390.1, Carbohydrate 1.5, Fiber 0.4, Sugar 0.5, Protein 49
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