Grilled Creole Pork and Peppers

Add Creole flavors to your dinner table with this spicy grilled pork and pepper dish.

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  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • servings 2
 

Ingredients

4
banana peppers or 2 Anaheim chilies
2
tablespoons tomato paste
2
tablespoons water
2
teaspoons red wine vinegar
1/2
teaspoon reduced-sodium Worcestershire sauce
1/2
teaspoon Creole mustard*
1/2
teaspoon fresh or 1/8 teaspoon dried thyme leaves
1
butterflied pork chop or boneless loin chop, 3/4-inch thick (1/2 pound)
1
teaspoon ground Cajun seasoning blend for pork

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill to low to moderate heat or set oven control to broil. Spray rack or broiler pan with nonstick cooking spray. Place peppers on grill or rack in broiler pan. Grill peppers 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place peppers in paper bag. Close tightly; let stand 15 minutes.
  • 2 Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove peppers from bag. Peel off skin; discard. Keep peppers warm.
  • 3 Trim excess fat from pork chops. Slash outer edge of fat on pork 1/4-inch deep to prevent curling. Rub both sides of pork with Cajun seasoning blend. Place pork on rack or broiler pan. Grill pork 4 to 5 inches from heat 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 longer. Heat remaining sauce to boiling; serve over pork and peppers.
  • 1 Heat grill to low to moderate heat or set oven control to broil. Spray rack or broiler pan with nonstick cooking spray. Place peppers on grill or rack in broiler pan. Grill peppers 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place peppers in paper bag. Close tightly; let stand 15 minutes.
  • 2 Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove peppers from bag. Peel off skin; discard. Keep peppers warm.
  • 3 Trim excess fat from pork chops. Slash outer edge of fat on pork 1/4-inch deep to prevent curling. Rub both sides of pork with Cajun seasoning blend. Place pork on rack or broiler pan. Grill pork 4 to 5 inches from heat 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 longer. Heat remaining sauce to boiling; serve over pork and peppers.

EXPERT TIPS

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Expert Tips

*1/2 teaspoon country-style Dijon mustard mixed with a dash of prepared horseradish may be substituted for the Creole mustard.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3g,
3%
),
Cholesterol
65mg
65%;
Sodium
190mg
190%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
78%;
Calcium
2%;
Iron
10%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.