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.
PORK CHOPS CREOLE
A sure way to perk up pork chops is with this herbed creole sauce. You can adjust the range of seasonings to suit your tastes. The red sauce with a sprinkle of green parsley makes a pretty presentation on the plate.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat. , In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm. , In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce., Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.
Nutrition Facts : Calories 390 calories, Fat 23g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.
CREOLE PORK AND VEAL STEW
Make and share this Creole Pork and Veal Stew recipe from Food.com.
Provided by littleturtle
Categories Stew
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season veal and pork with salt, pepper, and cayenne.
- In a large Dutch oven, heat oil over medium heat.
- When oil is hot, stir flour in gradually.
- Lower heat.
- It is very important that you keep stirring constantly.
- After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
- Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
- Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
- Add tomato juice and water, and mix well.
- Let cook overlow heat until meat is tender (30 minutes).
- Serve over rice.
Nutrition Facts : Calories 446.4, Fat 26.9, SaturatedFat 6.9, Cholesterol 141.7, Sodium 769.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.6, Protein 39.8
CREOLE PORK STEW
This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.
Provided by Luby Luby Luby
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Season cubed pork to taste.
- Heat olive oil in large heavy dutch oven over medium heat.
- When oil is hot add half of the cubed pork and brown well.
- Remove and brown the other half then set aside.
- Add sausage to brown lightly then set aside with pork.
- Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
- Add chicken broth and bring to a simmer.
- Cook for 5 minutes.
- In a large heavy stock pot heat 1/2 cup oil until hot.
- Add flour, stirring quickly.
- Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
- Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
- Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
- Stir until the broth is incorporated into the roux.
- Cover, lower heat and simmer gently for 45 minutes.
- Add reserved pork and sausage and return to a simmer.
- Simmer covered for 30 minutes or until pork is tender.
CREOLE CHICKEN STEW
This recipe was sent to me via Better Homes and Gardens news letter. I found it delicious and easy to prepare. It seems to me to be a health dish as will. Due to the fact that we have an alcohol intolerant mother-in-law living with us I substituted white wine with non alky type. Perhaps the dish would be better for having the real white wine. Lord knows I usually am. Please give this one a try. It is well worth it. I served this poured over a bed of rice.
Provided by Wayne Reglin
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a 12-inch skillet over medium-high heat. Add bell pepper and onion, cook, stirring 4 to 5 minutes just until tender. Transfer to a bowl.
- Add chicken to skillet.Sprinkle with salt and pepper, cook turning pieces until browned. Add ham and garlic, cook, stirring until browned. Add wine, cook 1 minute.
- Stir in tomatoes, pepper-onion mixture, water oregano, cumin, thyme and red pepper sauce. Bring to boil. Add beans. Reduce heat, cover and simmer for 15 minutes, until chicken is cooked through. Nutrition facts based on single serving without rice.
Nutrition Facts : Calories 367, Fat 9.2, SaturatedFat 2.2, Cholesterol 118.5, Sodium 944.7, Carbohydrate 19.3, Fiber 5, Sugar 8, Protein 49.5
CREOLE PORK ROAST
I got the idea for this recipe off of Tony Chachere's website.Thanks to my holiday swap partner, Susie in Texas, who sent me crerole spices. I altered to origional recipe and this is what I came up with.
Provided by Winnipeg Mel
Categories Pork
Time 12m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Make slits in the top of the roast.
- Add 1 tbsp creole seasoning to the vegetable mixture and stuff into slits.
- Rub seasoning over the outside of the roast.
- Place on roaster uncovered at 350F until roast is browned.
- Reduce heat to 300F cover and continue to cook for 1 1/2 to 2 hours.
Nutrition Facts : Calories 336.1, Fat 11.5, SaturatedFat 4, Cholesterol 142.9, Sodium 151.5, Carbohydrate 4.4, Fiber 0.9, Sugar 1.9, Protein 50.5
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 :
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