Saturday, April 11, 2020

Creole Smothered Chops

Seasoned and seared pork chops, simmered with tomatoes, onion and sweet bell peppers.

Creole Smothered Chops

These are just so tasty, it's hard to believe that they are also simple and easy.

They aren't really "smothered," as in the sense most folks think about with that word - all saturated in some kind of gravy or sauce. It's more of a light smother of veggies.

After seasoning and then searing the chops in a bit of olive oil, I use a little water to deglaze the pan, just to scrape up that flavor from the fond. Then I add a can of mild Rotel. The original Rotel has just gotten a little too hot for my taste, but feel free to use that version if you prefer! On the other side, if you just don't care for the added heat, use a 14.5 ounce can of diced tomatoes instead, and reduce that deglazing water a bit since those can contain more liquid.

As always, you will find the full recipe text, with an ingredient list and measurements, a little further down the page. Just swipe or scroll past the step by step pictures. Here's how to make these delicious chops!

Heat 1/2 tablespoon oil in a large cast iron or other non-stick, lidded skillet over medium high heat. Add onion and bell pepper and cook for about 3 minutes, stirring often. Use a slotted spoon to remove and set aside, leaving drippings in the pan. Season pork chops on both sides with the salt, pepper and Cajun seasoning. Add additional oil to skillet and sear pork chops, in batches, on both sides about 2 minutes per side; remove and set aside. (I forgot to shoot that, oops!) Add water to pan and scrape up browned bits from the bottom of skillet, add tomatoes and bring mixture to a boil. Return chops and onion and bell peppers to skillet, cover and cook an additional 5 to 8 minutes, depending on thickness of chops, or until cooked through and tender.


Serve up!


For more of my favorite pork chop recipes, check out the collection on my Pinterest page!



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Recipe: Creole Smothered Chops

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 10 min

Total time: 25 min
Yield: About 4 to 6 servings

Ingredients
  • 1-1/2 tablespoons olive oil, divided
  • 1-1/2 cups halved and sliced onion
  • 1/2 cup sliced sweet bell pepper, any color
  • 4-6 bone-in pork chops, 1/2 inch thick
  • 2 teaspoons seasoning salt (like Lawry's) {affil link}
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon lower sodium Cajun or Creole seasoning {like Slap Ya Mama) {affil link}
  • 1/2 cup water
  • 1 (10.5 oz) can diced tomatoes with green chilies (like Rotel) {affil link}, undrained
Instructions

Heat 1/2 tablespoon oil in a large cast iron or other non-stick, lidded skillet over medium high heat. Add onion and bell pepper and cook for about 3 minutes, stirring often. Use a slotted spoon to remove and set aside, leaving drippings in the pan. Season pork chops on both sides with the salt, pepper and Cajun seasoning. Add additional oil to skillet and sear pork chops, in batches, on both sides about 2 minutes per side; remove and set aside.

Add water to pan and scrape up browned bits from the bottom of skillet, add tomatoes and bring mixture to a boil. Return chops and onion and bell peppers to skillet, cover and cook an additional 5 to 8 minutes, depending on thickness of chops, or until cooked through and tender.

Cook's Notes: A (14.5 ounce) can of diced tomatoes may be substituted for the Rotel, just reduce the added water for deglazing.

Source: http://deepsouthdish.com

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Posted by on April 11, 2020

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