Grilled Creole Pork And Peppers

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Servings: 4 servings Difficulty: Advanced
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Smoky grilled pork chops paired with blistered peppers and a tangy Creole glaze
Grilled Creole Pork and Peppers recipe image
Grilled Creole Pork and Peppers recipe image
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Grilled Creole Pork And Peppers

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

Description

This vibrant Creole-inspired dish features tender, butterflied pork chops grilled to perfection alongside blistered banana peppers. The meat is seasoned with a robust Cajun blend and basted in a zesty mixture of tomato paste, red-wine vinegar, Worcestershire sauce, and Creole mustard. The peppers are charred until their skins loosen, then peeled to reveal a smoky, sweet interior that complements the savory pork. This recipe delivers a delightful balance of heat, acidity, and richness, making it an excellent choice for a hearty weeknight dinner or a casual summer barbecue.

Directions

  1. Preheat grill to low-to-moderate heat or set oven broiler to high.
  2. Spray a grill rack or broiler pan with nonstick cooking spray.
  3. Place banana peppers (or Anaheim chilies) on the grill or broiler pan.
  4. Grill or broil peppers 4 to 5 inches from the heat for about 4 minutes, turning frequently, until skins are blistered and charred.
  5. Transfer hot peppers to a paper bag and close tightly; let stand for 15 minutes to steam.
  6. While peppers steam, mix tomato paste, 2 tablespoons water, red-wine vinegar, Worcestershire sauce, Creole mustard, and thyme in a small bowl to form a sauce; set aside.
  7. Remove peppers from the bag, peel off and discard the charred skins, and keep warm.
  8. Trim excess fat from the pork chops and slash the outer edge of the fat 1/4 inch deep to prevent curling during cooking.
  9. Rub both sides of the pork chops generously with the Cajun seasoning blend.
  10. Place seasoned pork chops on the sprayed grill rack or broiler pan.
  11. Grill or broil pork 4 to 5 inches from the heat for about 4 minutes, or until the seasoning browns.
  12. Brush the pork with half of the tomato mixture, then grill for 1 minute.
  13. Turn the pork chops over and grill for 3 minutes longer.
  14. Brush with the remaining sauce and grill for 1 to 2 minutes longer, or until pork is cooked through.
  15. Heat the remaining sauce in a small saucepan over medium heat until boiling.
  16. Serve the grilled pork chops and peeled peppers topped with the hot sauce.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 10g50%
Cholesterol 100mg34%
Sodium 800mg34%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Sugars 5g
Protein 45g90%

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

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