CREOLE PORK CHOPS & CORNBREAD CASSEROLE
From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La.
Provided by mightyro_cooking4u
Categories Pork
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
- Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
- Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
- Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
- Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.
CORN BREAD PORK CASSEROLE
Rich, creamy mushroom stuffing inside moist chops makes this dish special enough to serve company. "Although the recipe serves just two, it can easily be doubled or tripled," notes LaDonna Reed, a field editor from Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, brown pork chops on both sides; set aside. In the same skillet, saute mushrooms until tender. Transfer mushrooms to a 1-1/2-qt. baking dish coated with cooking spray., In a small bowl, combine flour and broth until smooth. Stir in the sour cream, cheese, garlic and pepper; pour over mushrooms. Top with pork chops. , Cover and bake at 350° for 25 minutes. Sprinkle with stuffing. Bake 10 minutes longer or until a thermometer reads 160°.
Nutrition Facts : Calories 363 calories, Fat 13g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 434mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
PORK AND CORNBREAD STUFFING CASSEROLE
Make and share this Pork and Cornbread Stuffing Casserole recipe from Food.com.
Provided by mightyro_cooking4u
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly coat 13x9-inch dish with nonstick cooking spray; set sdifr.
- Combine butter in large skillet over medium-heat. Add pork chops. Cook 2 minutes or just until browned; turn over and cook 1 minute longer. Transfer to plate; set aside.
- Add onion, celery, carrots and parsley to skillet. Cook and stir 4 minutes or until onions are translucent. Add broth; bring to a boil over high heat. Remove from heat; add stuffing and fluff with a fork. Transfer mixture to prepared baking dish. Place browned pork chops on top. Cover; bake 25 minutes or until pork is no longer pink in center.
- VARIATION: For a one-skillt meal, use an ovenproof skillet. Place browned pork chops on mixture in skillet, cover and bake as directed.
Nutrition Facts : Calories 2051.6, Fat 124.5, SaturatedFat 42.2, Cholesterol 547.1, Sodium 2008.2, Carbohydrate 53.2, Fiber 7.9, Sugar 8.6, Protein 169.4
CREOLE PORK CHOPS
From Taste of Home Simple & Delicious Magazine, October 2008. I haven't tried this recipe yet, but am posting it for future reference. Author Ann Rogers, Ocala, Florida.
Provided by NELady
Categories Pork
Time 30m
Yield 4 Pork Chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork.
- In a large skillet, brown pork chops in oil over medium heat. Add the remaining ingredients. Cover and cook 15-20 minutes longer or until meat is tender.
CREOLE PORK CHOPS
From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.
Provided by Candy C
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
- Remove the chops as they brown, and keep warm in a 180 degree oven.
- Reserve 3 tbls.
- of the pan drippings, and pour off the excess.
- Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
- Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
- Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
- Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
- Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.
CREOLE CORN CASSEROLE
I am confident you, your family and your guests will find this to be one of the best tasting and the the most easily prepared vegetable side-dishes to be found. It is an old Corn Souffle recipe that I bumped up a little by turning it into a Creole-Cajun type casserole. I started taking this to a monthly covered-dish dinner and there was never any left-overs to bring home, so I started doubling the recipe and I got the same results -- still no left-overs. And it is really better after it has been around for a couple of days. Guess I will have to start tripling the recipe, making one large casserole for the dinner and a smaller one to leave at home. I am under strict orders from the dinner group that I am to bring nothing but this dish. This suits me fine for it is so easy to prepare and I get a big kick from seeing my empty dish after the dinner.
Provided by Big Bill in Big D
Categories Vegetable
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400-degrees.
- Prepare a 9x9-inch baking dish (lightly grease and flour).
- Place all five ingredients into a bowl and mix thoroughly.
- Pour into the prepared dish and bake 50-60 minutes in preheated oven. or until it turns golden brown.
- Options:.
- The options and the amounts are only suggestions. Omit, increase, or decrease to your preference.
- The Creole Seasoning is very hot. You may want to try it first with 1/2 teaspoon, then adjust for later trials.
Nutrition Facts : Calories 249.1, Fat 14.6, SaturatedFat 4.6, Cholesterol 9.2, Sodium 436.9, Carbohydrate 28.3, Fiber 2.6, Sugar 2.7, Protein 3.6
CREOLE PORK CHOPS
I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
PORK CHOPS CREOLE
A sure way to perk up pork chops is with this herbed creole sauce. You can adjust the range of seasonings to suit your tastes. The red sauce with a sprinkle of green parsley makes a pretty presentation on the plate.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat. , In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm. , In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce., Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.
Nutrition Facts : Calories 390 calories, Fat 23g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 559mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.
ONE-SKILLET CREOLE PORK CHOPS
"This recipe is one of my family's favorites, and it usually becomes a favorite of whomever tries it. It's so easy to make. You can't beat a one-skillet dish!" Amy Gross - Swanton, OH
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown pork chops in oil on both sides in batches. Set aside and keep warm. In the same skillet, saute the onions, green pepper and yellow pepper until tender., Return pork chops to the skillet. Combine the soup, water, Creole seasoning, pepper and salt; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender., Serve immediately with rice if desired, or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 221 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 412mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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