Creole Style Pork Food

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.

PORK CHOPS CREOLE

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.

CREOLE-STYLE PORK ROAST

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.

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-STYLE PORK

Steps:

• For sauce, stir together tomato juice cornstarch, chili powder, lemon juice, sugar, red pepper, & 1/4C water. Set aside.
• Spray lARGE SKILLET WITH COOKING SPRAY & heat to medium high heat.
• Add celery stirring for 2 minutes, add green pepper and thawed green beans; stir-fry bout 1 1/2minutes or until veggies are tender-crisp.
• Remove, and add oil to hot skillet or wok, if necessary. Add pork and stir fry 2-3 minutesor until no longer pink. Remove from skillet.
• Stir sauce and add to center of skillet /wok. Cook & stir until bubbly & thickened.
• Return vegetables/pork & stir all ingredients together to coat.
• Cook & stir for 2 minutes.
• Servewith rice.

CREOLE PORK STEW

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 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 ROAST

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.

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.

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.

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.

ONE-SKILLET CREOLE PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil on both sides in batches. Set aside and keep warm. In the same skillet, saute the onions, green pepper and yellow pepper until tender., Return pork chops to the skillet. Combine the soup, water, Creole seasoning, pepper and salt; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender., Serve immediately with rice if desired, or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a thermometer reads 165°.

CREOLE PORK TENDERLOIN WITH VEGETABLES

Steps:

• Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.