Creole Spiced Pork Chops Recipe
Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!
Ingredients
- 4 pork chops, 1 inch thick
- 1 tsp sweet paprika
- 1/4 or more cayenne pepper
- 1/4 tsp dried thyme
- 1/4 tsp red pepper flakes
- 2 - 3 T canola oil
- 1 - 2 T all-purpose (or gluten-free) flour
- 2 C pork or beef stock
- 1/8 tsp Worcestershire sauce
- 1 bay leaf
- salt & fresh black pepper to taste
- chopped parsley and minced garlic for garnish
- Hot rice
Directions
- Combine the dry ingredients - the thyme, cayenne, red pepper , salt and black pepper, paprika with the whisk and shake
- Sprinkle evenly over the chops
- Saute the chops over med-high heat in a little oil until done
- Remove the chops to a plate
- Sprinkle the flour into the saute pan and whisk until you have a roux, adding oil and flour to get that paste consistancy
- Add the stock to the roux, the worcestershire sauce and the bay leaf
- Slide the chops into the pool and simmer for about 5 minutes
- Serve on rice, garnished with the parsley and garlic
- [NOTE: For those who want to present a more 'upscale' plating, you can deglaze the pan with 3/4 C of cream sherry, and let that reduce a bit just prior to making the roux. I also remove the finished chops to a warming station, then thicken the sauce with 1 Tbs of cornstarch and 1/4 C of water. When thickened, I remove from the heat and stir in 2Tbs of sweet butter. Then I plate up.]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 717g | |
| Calories 1422 | |
| Calories from Fat 868 | 61% |
| Total Fat 96.63g | 121% |
| Saturated Fat 32.08g | 128% |
| Trans Fat 0.05g | |
| Cholesterol 365mg | 122% |
| Sodium 3211mg | 134% |
| Potassium 2752mg | 79% |
| Total Carbs 20.45g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.7g | 2% |
| Protein 112.69g | 180% |
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Reviews
February 28, 2012
These pork chops turned out with really good flavor! We served them over brown rice with veggies, and it was a very yummy and filling simple meal.I've cooked/tasted this recipe!
March 8, 2012
Jessica and Judit - Thanks for your comments. You can see why you need thick chops: searing them for color and to seal in the juices would just about finish a thinner cut chop, and further poaching in the sauce would make for a tough porkcop. If you can carry this recipe to the finish I use for guests, which I detail in the NOTE at the end of the Directions, you will have a true restaurant-quality dish. The addition of the Cream Sherry and assuring a bit of thickening, if necessary, by the addition of a little cornstarch, and finishing with a knob of butter will make the sauce almost good enough to serve alone. If you want a 'glossy' sauce, I recommend substituting arrowroot for the cornstarch.I've cooked/tasted this recipe!This is a variation
