Baked Pork Chops Macaroni Creole Recipes

CREOLE PORK CHOPS RECIPE

Steps:

• 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.

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.

BAKED PORK CHOPS & MACARONI CREOLE

Steps:

• Wipe hops with damp paper towel, trim excess fat.
• Place on rack in broiler pan, broil on both sides until nicely browned.
• In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes.
• Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well.
• Add cooked macaroni to tomato mixture, mix well.
• Arrange chops on top.
• Bake covered 40 minutes or until chops are tender.

BAKED PORK CHOPS WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place sliced onion pieces on the bottom of a glass baking dish. Lay pork chops over the onions. Cover chops evenly with cream of mushroom soup. Add water and bouillon to the top, breaking up bouillon cubes to get the flavor spread out. Cover with aluminum foil.
• Bake in the preheated oven, stirring the gravy once or twice, until no longer pink in the centers, about 1 hour. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

EASY BAKED CAJUN PORK CHOPS

Steps:

• Preheat oven to 350.
• Arrange chops in baking dish.
• Sprinkle spice blend evenly over meat.
• Drizzle with butter.
• Combine remaining ingredients and spoon evenly over meat.
• Cover with foil and bake approximately 15 minutes or until almost done.
• Bake uncovered for another 10 minutes or until done.

BAKED CREOLE PORK CHOPS

Steps:

• 1. Preheat oven to 350°. Take 3 to 4 raw eggs and crack in a mixing bowl. Add all the seasonings in with the raw eggs then whisk together. After whisking together, dip each pork chop in the egg batter. Saturate each pork chop on both sides.
• 2. Next dip battered pork chops in plain bread crumbs.Thoroughly coat each pork chop on both sides. Spray a triangular pan with nonstick Pam spray. Layer pork chops in pan. Place in oven and bake for 1-1/2 hours. Turn pork chops over periodically so they can evenly brown on both sides. Do this until done. Enjoy.
• 3. Note: If pork chops need to cook longer then do so. Some oven temps may vary.

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.

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.