Creole Pork Chops

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Servings: 6 Difficulty: Advanced
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Tender pork chops braised in a rich, spicy tomato and wine sauce with Creole spices.
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This classic Creole dish transforms simple pork chops into a tender, flavorful centerpiece. The meat is first seared to lock in juices, then braised slowly in a robust sauce made from white wine, crushed tomatoes, Worcestershire, and a blend of aromatic spices. The result is a deep, savory flavor profile with a gentle heat from the Cajun seasoning and a bright finish from lemon juice. The sauce thickens beautifully, coating the tender meat and soaking into the accompanying hot rice. It is a hearty, comforting meal perfect for family dinners or casual gatherings. With minimal prep and mostly hands-off cooking time, it offers restaurant-quality flavor with home-cooked ease. Serve with crusty bread to mop up the delicious sauce.

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Creole Pork Chops

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 559.2

Description

This classic Creole dish transforms simple pork chops into a tender, flavorful centerpiece. The meat is first seared to lock in juices, then braised slowly in a robust sauce made from white wine, crushed tomatoes, Worcestershire, and a blend of aromatic spices. The result is a deep, savory flavor profile with a gentle heat from the Cajun seasoning and a bright finish from lemon juice. The sauce thickens beautifully, coating the tender meat and soaking into the accompanying hot rice. It is a hearty, comforting meal perfect for family dinners or casual gatherings. With minimal prep and mostly hands-off cooking time, it offers restaurant-quality flavor with home-cooked ease. Serve with crusty bread to mop up the delicious sauce.

Ingredients

Directions

  1. Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat.
  2. Season pork chops with salt and pepper, then brown them on both sides until golden.
  3. Remove chops from the skillet and set aside on a plate.
  4. Drain excess fat from the skillet, leaving about 1 tablespoon of oil.
  5. Add sliced onions and minced garlic to the skillet and saut for 3 minutes until softened.
  6. Add chopped green pepper and saut for 1 minute.
  7. Pour in white wine, scraping up any browned bits from the bottom of the pan.
  8. Return the pork chops to the skillet and spoon the wine mixture over them.
  9. Add tomatoes, lemon juice, Worcestershire sauce, Cajun seasoning, and bay leaf.
  10. Add enough water to almost cover the chops if necessary.
  11. Bring to a boil, then reduce heat to low and cover.
  12. Simmer for 1 hour, turning chops occasionally, until meat is tender.
  13. Transfer pork chops to a serving platter and keep warm.
  14. Discard the bay leaf.
  15. Increase heat to high and boil the sauce, stirring frequently, until thickened to desired consistency.
  16. Spoon the thickened sauce over the pork chops.
  17. Serve immediately over hot cooked rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 559.2kcal
% Daily Value *
Total Fat 14.4g23%
Saturated Fat 2.6g13%
Cholesterol 0.0mg0%
Sodium 5302.9mg221%
Total Carbohydrate 97.2g33%
Dietary Fiber 10.8g44%
Sugars 6.2g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creole, pork chops, braised, tomato sauce, wine, garlic, onion, spicy, dinner, comfort food, rice, easy, family meal, pepper, lemon, worcestershire, bay leaf, pan-fried, sauteed, slow cooked
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