Cajun/Creole Pork Chops

If something is Cajun or Creole, chances are I am going to love it, and I bet you will too. 🙂 As you know, I get my cooking inspirations from many sources, and many come from you. I look at your recipes all the time, and then I recreate them and turn them into my own. I have to add my own signature to things, ight?! 🙂 Such was the case for this Cajun/Creole inspired pork chop recipe. Once again, I was inspired by our very own from My Meals Are on Wheels at https://beatcancer2010.wordpress.com/. Thank you once again. You help keep us very well fed indeed. 🙂

At first I didn’t think I had enough meat, so I was going to add some chicken as well, but as I started preparing my dish, I realized I didn’t need the chicken after all. I got to use up my little bits and pieces of this and that too, which is very Cajun, and the way I love to cook. This recipe would be very good for chicken too.

Cajun/Creole Pork Chops

1-2 lb pork chops

salt & pepper to taste

1 tsp cumin

1-2 tsp oregano

1 tsp cayenne pepper, or to taste

1-2 TBSP Dijon mustard

1 TBSP chili oil, optional

olive oil and butter for searing the pork

1 TBSP garlic

1 cup heavy whipping cream

1 cup dry white wine

1 cup cherry tomatoes, cut in half

1/2 onion, diced fine

1/2 red bell pepper, diced

1/4 cup green onions, sliced thin

Pat the pork chops dry with a paper towel and season with salt & pepper. Get a large skillet very hot and add the olive oil and butter. Sear the pork for about 3 minutes per side (depending on the thickness of the chops). Once the pork is browned on all sides, remove it and set aside in a warm place.

Add the chili oil, garlic, onions and peppers to the oil and saute for about 2 minutes.

Add the wine and let cook down for about 2 minutes, or until most of the liquid has evaporated.

Add the cream and the mustard and mix together well.

Re-add the pork to continue cooking. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 20 or so minutes, or until the pork reaches an internal temperature of about 160* F or 71* C. Add the green onions and tomatoes towards the end of the cooking process. When the pork is done, serve it up and top the pork with the sauce and the vegetables.

To make the dish even more Cajun/Creole, I served it over red beans and rice, with some sauteed vegetables on the side. I also had a couple of my Spanish meat pies left too, which I added to the plate, Spanish Meat Pies to complete the meal AND to use up my leftovers. It was definitely a delicious win/win. 🙂

This warm, rich dish will definitely leave you full and very satisfied indeed. It’s a perfect way to warm up on these cold fall evenings. Enjoy.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.