Cajun and Creole | Peppers | Pork Chops | Skillet | Tomatoes
Creole Pork Chops With Tomatoes
Creole pork chops with tomatoes features a seasoned tomato mixture featuring bell peppers, celery, and onions.
by Diana Rattray
These simple skillet Creole pork chops with tomatoes makes a tasty and satisfying family dinner. The recipe features tomatoes, a Creole seasoning blend, and the “holy trinity” mirepoix of Cajun and Creole cooking: bell peppers, celery, and onions.
Using relatively thin pork chops, this dish is quick enough for a weeknight meal, and the flavors go well with a side dish or rice, potatoes, or noodles.
Creole Pork Chops With Tomatoes
This recipe for Creole pork chops with tomatoes features a seasoned tomato mixture featuring bell peppers, celery, and onions.
Ingredients
- 4 pork chops, about 1/2 to 3/4 inch thick
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons Creole or Cajun seasoning
- 1 medium onion, sliced
- 2 ribs celery, sliced
- 1/4 cup diced bell pepper, green or red
- 2 small cloves garlic, finely minced
- 1/2 cup dry white wine
- 1 can, 14.5 ounces diced tomatoes, regular or fire-roasted
Instructions
- combine the flour and Creole or Cajun seasoning in a wide, shallow bowl. Dredge the pork chops to coat both sides; set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion, celery, and bell pepper. Cook, stirring, until the onion is translucent. Remove the vegetables to a plate and set aside.
- Add the pork chops to the skillet and brown for about 3 to 4 minutes on each side. Return the vegetables to the skillet along with the garlic, wine, and tomatoes.
- Bring to a boil. Cover, reduce heat to low, and continue cooking at a simmer for 30 minutes or until chops are tender.
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