Grilled Creole Pork And Peppers 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.

PORK GRILLADES AND GRITS

Steps:

• Lightly pound pork slices with a mallet. Season with salt, pepper, and Creole seasoning, and then dust in flour. Heat oil over high heat in a large Dutch oven and brown pork on both sides, in batches, for about 2 minutes per side. After browning, reserve. When pork has all been browned, discard excess oil.
• Heat chicken fat or butter over medium heat in Dutch oven and slowly whisk in 3 cups flour to make a roux the consistency of wet sand. Brown roux, stirring constantly for about 10 minutes. Add onions, peppers, celery, garlic, Herbs de Provence, bay leaves and crushed tomatoes, and cook, stirring, for 2 minutes. Add tomato paste and cook for 10 minutes, stirring constantly. Add stock and salt, stir, and cook over medium heat until thickened, about 30 minutes. Return pork to Dutch oven and simmer over medium low heat for 2 hours, until meat is very tender.
• While pork is cooking, bring a gallon of water to boil in a large pot and whisk in grits. Reduce heat to medium and cook for 30 minutes, whisking often to prevent sticking. Reduce heat to low and cook grits for 1 1/2 hours more, stirring occasionally. Remove from heat, fold in butter, and season with salt.
• Season pork to taste and serve over grits.

GRILLED CREOLE PORK AND CHILIES

Steps:

• Spray rack or broiler pan with cooking spray. Heat coals or gas grill to low to moderate heat or set oven control to broil. Place chilies on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place chilies in paper bag. Close tightly; let stand 15 minutes.
• Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove chilies from bag. Peel off skin; discard. Keep chilies warm.
• Rub both sides of pork with Cajun seasoning blend. Place pork on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes or until seasoning browns; brush with tomato sauce. Grill 1 minute; turn. Grill 3 minutes longer; brush with sauce. Grill 1 to 2 minutes or until pork is slightly pink in center.
• Heat remaining tomato sauce to boiling. Serve over pork and chilies.

GRILLED PORK AND POBLANO PEPPERS

Steps:

• Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.