This is a print preview of "Creole Spiced Pork Chops" recipe.

Creole Spiced Pork Chops Recipe
by Amos Miller

Creole Spiced Pork Chops

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!

Rating: 4.9/5
Avg. 4.9/5 4 votes
Prep time: Creole
Cook time: Servings: 1

Goes Well With: boiled rice

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

  1. Combine the dry ingredients - the thyme, cayenne, red pepper , salt and black pepper, paprika with the whisk and shake
  2. Sprinkle evenly over the chops
  3. Saute the chops over med-high heat in a little oil until done
  4. Remove the chops to a plate
  5. Sprinkle the flour into the saute pan and whisk until you have a roux, adding oil and flour to get that paste consistancy
  6. Add the stock to the roux, the worcestershire sauce and the bay leaf
  7. Slide the chops into the pool and simmer for about 5 minutes
  8. Serve on rice, garnished with the parsley and garlic
  9. [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.]