In this post I’ll be sharing a wonderful Creole Pork Chops Recipe.
Y’all, I am so excited to share this delicious pork chop recipe with you. It is delicious and has that just enough kick of heat to it.
One of my loyal followers reached out to me and shared it with me with a request that I recreate it. It was his late mother, Yolanda’s, recipe for Creole pork chops.
I was happy to take what he shared and come up with a version to share with y’all. I think you’ll love adding this easy and flavorful pork chop recipe to your collection.
Yolanda’s Creole Pork Chops
Carlos shared his wonderful memories of his mother preparing this meal for him and explained how she would score the top of each pork chop and season them.
Yolanda would then dredge the pork chops and brown in a little oil. After removing the pork chops she would sweat the vegetables, The Cajun and Creole Trinity (celery, onion and bell pepper), before adding the diced tomatoes.
The tasty and perfectly seasoned pork chops would be served on a bed of cooked rice.
How to Cook Pork Chops
I scored to top of the pork chops and seasoned with Creole Seasoning on each side then dredged in flour that I also seasoned.
To give a hint of smokey flavor to this dish, I added about a teaspoon of bacon grease to my cooking oil. WOW, I highly recommend that you do the same.
It not only added additional flavor but everything smelled amazing as it cooked.
Once the pork chops have browned on each side, remove them and set aside. Sweat the vegetables in the skillet until the onions begin to become translucent.
The vegetables will release moisture as they cook so take advantage and scrape those tasty bits from the pork chops off the bottom of the skillet.
Once the holy trinity of vegetables were slightly tender, I added a can of diced tomatoes with the juices, seasoned with a bit of salt and pepper and added a splash of Worcestershire sauce.
Allow the vegetables to simmer for a few minutes then return the pork chops to the skillet until heated through.
I did want to thicken the juices so added a little cornstarch slurry. That made a wonderful thicker sauce.
I placed the pork chops on a bed of cooked rice and smothered it with the vegetable mixture. It was so good y’all! You’re gonna love it!
I sauteed a yellow squash and zucchini with an onion to serve on the side because I had some fresh from the garden. We loved our meal!
I tossed the leftovers all together in a casserole dish and reheated the next night….equally delicious.
I’m sharing all of the ingredients and step by step details below in the printable recipe card.
- 4 Boneless Pork Chops (Bone in would work too)
- 1 tbs Creole Seasoning, divided
- 2 tbs Vegetable Oil
- 1 tsp Bacon Grease
- 1 c Flour
- 1/2 tsp Onion Powder
- 1 Green Bell Pepper, diced
- 1 Yellow Onion, diced
- 1/4 c Chopped Celery
- 1 Small Hot Pepper, seeded and sliced (Optional, see notes)
- 1 Clove of Garlic, minced
- 14.5 Can of Petite Diced Tomatoes, with the juices
- Salt and Cracked Black Pepper, to taste
- 1 tsp Worcestershire Sauce
Slurry Mixture for Thickening
- 2 tbs Cold Water
- 1 tsp Cornstarch
- Add the cooking oil and bacon grease to a cast iron skillet and heat over medium. You'll want the skillet hot before adding the pork chops.
- Score the top of the pork chops, season both sides with one teaspoon of the Creole seasoning, set aside.
- Next, add the flour to a bowl and season with remaining two teaspoons of Creole seasoning and onion powder; combine.
- Dredge each pork chop in the seasoned flour and place into the hot skillet; brown on each side (about 5 minutes per side).
- Remove the pork chops and set aside.
- Next, add the bell pepper, onion, celery and hot pepper to the skillet and sweat until slightly tender, about 5 minutes.
- Next, add the garlic, diced tomatoes and Worcestershire sauce to the vegetable mix. Stir to combine.
- Bring to a simmer; return the pork chops to the skillet with the vegetables until heated through.
- Add slurry mixture, if using, to thicken the juices.
- Serve over cooked rice.
The hot pepper is optional. I threw it in because I had one from the garden. It did give a boost of spicy heat.
If you need to add in a couple of more pork chops, go ahead. There is plenty of the vegetable mix.
Special thanks to Carlos for sharing this recipe with me and the memories of his mother, Yolanda.
I dropped a link below to the brand of Creole seasoning that I used in this recipe.
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Serving Size:1 Pork Chops with Vegetables
Amount Per Serving: Calories: 675Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 104mgSodium: 533mgCarbohydrates: 64gFiber: 16gSugar: 28gProtein: 46g
I would like to give special thanks to Carlos for sharing this recipe with me and for asking me to recreate it so that it could be shared with my readers.
You can also see this pork chop recipe shared at the Weekend Potluck at South Your Mouth.
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