Creole Chops Food

PORK CHOPS CREOLE

Steps:

• In 10-inch skillet, brown chops over medium heat.
• Sprinkle salt and pepper on chops.
• Top each with 2 -3 onion slices, 1 green pepper ring, 1 tablespoon rice and 1/4 cup tomatoes.
• Reduce heat; cover and simmer until done, about 45 minutes. Add a small amount of water if necessary.

CREOLE PORK CHOPS

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.

CREOLE PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork.
• In a large skillet, brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes longer or until meat is tender.

CREOLE PORK CHOPS

Steps:

• In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
• Remove the chops as they brown, and keep warm in a 180 degree oven.
• Reserve 3 tbls.
• of the pan drippings, and pour off the excess.
• Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
• Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
• Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
• Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
• Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.

CREOLE LAMB CHOPS WITH PORT WINE DEMI

Steps:

• Preparation for Creole Lamb Chops with port Wine Demi:
• In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
• In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
• Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
• With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
• Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.

CREOLE CHOPS

Steps:

• Coat chops with flour; brown in oil.
• Remove and keep warm.
• In drippings, saute onion, green pepper, celery, and garlic.
• Stir in tomatoes, and spices.
• Return chops to pan.
• Bring to a boil.
• Reduce heat and simmer for 15 minutes.

CREOLE PORK CHOPS & CORNBREAD CASSEROLE

Steps:

• Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
• Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
• Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
• Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
• Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.

CREOLE-STYLE PORK CHOP SKILLET

Steps:

• Cook chops and onions in large nonstick skillet on medium heat 10 min., turning chops and stirring onions frequently after 5 min.
• Combine stewed tomatoes, tomato sauce and hot sauce; pour over chops. Bring to boil; cover. Simmer on medium-low heat 5 min. Meanwhile, prepare stuffing as directed on package.
• Spoon stuffing around edge of skillet; simmer, covered, 5 min. or until chops are done (145ºF). Remove from heat; let stand 3 min. before serving.