Creole Pork Chops Cornbread Casserole Recipes

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CREOLE PORK CHOPS & CORNBREAD CASSEROLE RECIPE - (4.5/5)



Creole Pork Chops & Cornbread Casserole Recipe - (4.5/5) image

Provided by PineyCook

Number Of Ingredients 16

4 tablespoons shortening, Butter Flavor Crisco, divided
8 pork chops, 1/2 inch thick
1 ⁄3 cup onion, chopped
1 ⁄3 cup celery, chopped
1 ⁄4 cup bell pepper, green, chopped
1 garlic clove, minced
2 cups cornbread, crumbled
1 egg, lightly beaten
1 (14 1/2-ounce) can tomatoes, whole, drained, cut up
1 (8-ounce) can tomato sauce
1 teaspoon brown sugar
1 ⁄2 teaspoon chili powder
1 ⁄4 teaspoon salt
1 ⁄8 teaspoon black pepper
1 ⁄8 teaspoon cayenne pepper
1 bay leaf

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.

CREOLE PORK CHOPS & CORNBREAD CASSEROLE



Creole Pork Chops & Cornbread Casserole image

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

4 tablespoons shortening, Butter Flavor Crisco, divided
8 pork chops, 1/2 inch thick
1/3 cup onion, chopped
1/3 cup celery, chopped
1/4 cup bell pepper, green, chopped
1 garlic clove, minced
2 cups cornbread, crumbled
1 egg, lightly beaten
1 (14 1/2 ounce) can tomatoes, whole, drained, cut up
1 (8 ounce) can tomato sauce
1 teaspoon brown sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 bay leaf

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.

CORNBREAD-CRUSTED FRIED PORK CHOPS



Cornbread-Crusted Fried Pork Chops image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Four 5- to 6-ounce bone-in pork chops, preferably center cut
Kosher salt and freshly ground black pepper
3 cups buttermilk
2 tablespoons hot sauce
3 cups finely crumbled cornbread
1 quart vegetable oil
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 teaspoon hot sauce
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and top with a cooling rack.
  • Sprinkle both sides of the pork chops liberally with salt and pepper. Combine the buttermilk and hot sauce in a large mixing bowl. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Set aside to rest for 30 minutes. Meanwhile, put the cornbread crumbs into a shallow dish.
  • Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F.
  • Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Lightly dredge both sides of the pork chop in the cornbread crumbs. Carefully lower the coated chop into the hot oil. Repeat this process with a second chop. Cook the chops until crispy on one side, 3 to 4 minutes. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. Transfer the crispy chops to the prepared cooling rack. Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Repeat this process with the remaining pork chops.
  • For the white gravy: Reserve 2 tablespoons of skillet oil for the gravy, then drain the remaining oil from the skillet, being sure to remove any bits of fried cornbread left behind. Add the butter to the skillet, pour in the reserved oil and heat over medium heat until the butter melts. Sprinkle in the flour, whisking, and cook until a smooth paste is formed, about 1 minute. Pour in the milk, whisking continuously. Cook, whisking occasionally, until a thick sauce is formed and the gravy coats the back of a spoon, 3 to 5 minutes. Stir in the hot sauce and season the gravy with salt and pepper as desired.
  • Transfer the crispy pork chops to a serving platter. Spoon the white gravy over the chops and garnish with parsley. Serve immediately.

CREOLE CORNBREAD



Creole Cornbread image

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. -Enid Hebert, Lafayette, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 12

2 cups cooked rice
1 cup yellow cornmeal
1/2 cup chopped onion
1 to 2 tablespoons seeded chopped jalapeno pepper
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup 2% milk
1/4 cup canola oil
1 can (16-1/2 ounces) cream-style corn
3 cups shredded cheddar cheese
Additional cornmeal

Steps:

  • In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.

Nutrition Facts : Calories 272 calories, Fat 14g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 551mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

CREOLE PORK CHOPS



Creole Pork Chops image

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

1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/2 teaspoon minced garlic

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.

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