Grilled Creole Pork and Peppers

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

  • 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
  • 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.
  • 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.
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