Grilled Creole Pork And Chilies Recipes

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GRILLED CREOLE PORK AND PEPPERS



Grilled Creole Pork and Peppers image

Enjoy a flavorful dinner with this grilled pork recipe that is ready in 45 minutes - perfect if you love Creole cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 9

4 banana peppers or 2 Anaheim chilies
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons red wine vinegar
1/2 teaspoon reduced-sodium Worcestershire sauce
1/2 teaspoon Creole mustard*
1/2 teaspoon fresh or 1/8 teaspoon dried thyme leaves
1 butterflied pork chop or boneless loin chop, 3/4-inch thick (1/2 pound)
1 teaspoon ground Cajun seasoning blend for pork

Steps:

  • Heat grill to low to moderate heat or set oven control to broil. Spray rack or broiler pan with nonstick cooking spray. Place peppers on grill or rack in broiler pan. Grill peppers 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place peppers in paper bag. Close tightly; let stand 15 minutes.
  • Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove peppers from bag. Peel off skin; discard. Keep peppers warm.
  • Trim excess fat from pork chops. Slash outer edge of fat on pork 1/4-inch deep to prevent curling. Rub both sides of pork with Cajun seasoning blend. Place pork on rack or broiler pan. Grill pork 4 to 5 inches from heat 4 minutes or until seasoning browns; brush with tomato sauce. Grill 1 minute; turn. Grill 3 minutes longer; brush with sauce. Grill 1 to 2 minutes longer. Heat remaining sauce to boiling; serve over pork and peppers.

Nutrition Facts : Calories 190, Carbohydrate 8 g, Cholesterol 65 mg, Fiber 1 g, Protein 23 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg

GRILLED CREOLE PORK AND CHILIES



Grilled Creole Pork and Chilies image

Fire up the grill for a Creole delight! Your taste buds will awaken to all the flavors of the bayou with these spicy pork chops.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 2

Number Of Ingredients 9

4 banana chilies or 2 Anaheim chilies
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Creole mustard
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1 butterflied pork chop or boneless loin chop, 3/4 inch thick (1/2 pound)
1 teaspoon Cajun seasoning blend for pork

Steps:

  • Spray rack or broiler pan with cooking spray. Heat coals or gas grill to low to moderate heat or set oven control to broil. Place chilies on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place chilies in paper bag. Close tightly; let stand 15 minutes.
  • Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove chilies from bag. Peel off skin; discard. Keep chilies warm.
  • Rub both sides of pork with Cajun seasoning blend. Place pork on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes or until seasoning browns; brush with tomato sauce. Grill 1 minute; turn. Grill 3 minutes longer; brush with sauce. Grill 1 to 2 minutes or until pork is slightly pink in center.
  • Heat remaining tomato sauce to boiling. Serve over pork and chilies.

Nutrition Facts : Calories 235, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg

GRILLED PORK SKEWERS WITH CHILE SAUCE



Grilled Pork Skewers with Chile Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h21m

Yield 4 servings

Number Of Ingredients 15

1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
3 tablespoons finely chopped cilantro leaves and stems
2 tablespoons finely chopped garlic
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, cut into 16 pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows
1/2 cup fresh lime juice
1/4 cup fish sauce
1 tablespoon soy sauce
1 fresh Thai red chile, finely diced
2 teaspoons sugar
1 shallot, finely diced

Steps:

  • Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
  • Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
  • Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

MEXICAN CHILE PORK CHOPS



Mexican Chile Pork Chops image

Provided by Guy Fieri

Categories     main-dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 46

1/4 cup light agave
2 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 teaspoon cracked black pepper
4 cloves garlic, smashed
4 sprigs fresh oregano
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried ancho chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried chipotle chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
3 dried guajillo chiles, stemmed, broken and some seeds removed
One 12-ounce bottle Mexican beer
1 lime, quartered
2 cups ice cubes
4 double-cut, bone-in pork loin chops (each about 1 1/2-inches thick)
2 tablespoons canola oil, plus more for greasing
1 tablespoon granulated garlic
1 tablespoon light brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
Grilled Green Chile Sauce, recipe follows
Pico de Gallo, recipe follows
4 hatch chiles
2 Anaheim chiles
2 jalapenos
2 poblano chiles
1 medium sweet onion, halved
1/2 bunch scallions, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon white vinegar
1 clove garlic, minced
Juice and zest of 1 lime
Juice and zest of 1 lime
1/2 bunch cilantro, rinsed
2 cups diced Roma tomatoes
3 tablespoons fresh lemon juice
2 tablespoons seeded, stemmed and minced jalapenos
1 tablespoon fresh celery juice
1 tablespoon chopped fresh cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon minced garlic
1/2 sweet onion, cut into 1/4-inch dice

Steps:

  • In a large saucepan set over high heat, add 1 cup water, the agave, 2 tablespoons salt, the cumin, cracked black pepper, garlic, oregano, 2 of the anchos, 1 of the chipotles, 2 of the guajillos, the beer and limes. Cook, stirring, until the salt dissolves. Remove from the heat, add the ice, and stir until cool. Pour the brine into a large, resealable plastic bag and add the pork chops. Seal the bag and refrigerate for up to 1 hour.
  • Preheat the grill to high heat and wipe the grates down carefully with some oiled paper towels to clean and create a nonstick surface.
  • In a dry skillet set over medium-high heat add the remaining 1 ancho, 2 chipotles and 1 guajillo chile. Cook the chiles until fragrant and lightly charred, 1 to 2 minutes. Place the chiles in a spice grinder and grind to a fine powder. In a small bowl, add the chile powder, cumin, granulated garlic, sugar, paprika, the remaining 1/2 tablespoon salt, the mustard and ground black pepper. Mix to combine, and set aside.
  • Remove the pork chops from the brine, then pat dry and brush with the canola oil. Coat evenly all over with the spice rub. Grill the pork chops for 2 1/2 minutes. Rotate the chops 90 degrees and cook another 2 1/2 minutes to create crosshatch sear marks. Flip the chops over and repeat the same process on the second side. Move the chops to an area of the grill with medium heat and continue cooking until cooked through and an internal thermometer inserted in the chops reads 145 degrees F for medium doneness, 7 to 8 minutes. Rest the chops for 5 to 7 minutes for the juices to redistribute.
  • Serve the pork chops with the Grilled Green Chile Sauce spooned over the top and garnish with Pico De Gallo.
  • In a large bowl, add the hatch chiles, Anaheim chiles, jalapenos, poblanos, onions and scallions. Drizzle with 1 tablespoon of the olive oil and 1 teaspoon of the salt, and mix to coat. Grill the chiles, onions and scallions until charred, 2 to 3 minutes per side. Set the scallions and onions aside; place the chiles in a bowl, cover with plastic wrap, and steam for 6 to 8 minutes. Once the chiles cool, carefully scrape away and discard the charred skin, then remove the stems and seeds, and roughly chop. In the bowl of a food processor, add the chiles, onions, scallions, the remaining 1 tablespoon oil, the remaining 1 teaspoon salt, the vinegar, garlic, lime juice, zest and cilantro. Process until smooth and bright green, 1 to 2 minutes. Pour in a bowl, then cover and refrigerate until ready to use.
  • In a small bowl add the tomatoes, lemon juice, jalapenos, celery juice, cilantro, oil, salt, garlic and onions. Mix to combine, then cover and refrigerate for 15 to 20 minutes. Drain the excess liquid before serving.

SPICY CREOLE CHILI



Spicy Creole Chili image

Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.

Provided by Hunt's

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 40m

Yield 8

Number Of Ingredients 14

1 tablespoon Pure Wesson® Vegetable Oil
1 pound ground chicken
12 ounces andouille sausage, cut into 1/2-inch slices
2 teaspoons chili powder, divided
2 cups chopped white onion
1 ½ cups chopped green bell pepper
1 tablespoon finely chopped garlic
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 (28 ounce) can Hunt's® Crushed Tomatoes
1 (15 ounce) can black beans, drained, rinsed
1 (10 ounce) can Ro*Tel® Hot Diced Tomatoes with Habaneros, undrained
1 teaspoon Sour cream and chopped parsley

Steps:

  • Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
  • Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
  • Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 24.6 g, Cholesterol 59.2 mg, Fat 16.2 g, Fiber 7.9 g, Protein 23.8 g, SaturatedFat 5 g, Sodium 1253.8 mg, Sugar 3.3 g

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.

CREOLE STYLE SMOKED BABY BACK RIBS



Creole Style Smoked Baby Back Ribs image

Make and share this Creole Style Smoked Baby Back Ribs recipe from Food.com.

Provided by CountryLady

Categories     Pork

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dry mustard
2 teaspoons celery seeds
1 pinch cajun spices
1 pinch cayenne
1 teaspoon fresh ground black pepper
1 teaspoon salt
2 tablespoons bottled chili sauce
3/4 cup hickory flavored barbecue sauce
1/4 cup Bourbon
3 tablespoons cider vinegar
2 tablespoons maple syrup (or honey)
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 racks of baby-back pork ribs (5lb or 2.5 kg)

Steps:

  • The Rub: Combine all ingredients in a small bowl and mix well.
  • Pat all sides of the baby back ribs generously with the rub.
  • Place in a sealable plastic bag and refrigerate for at least 5 hours.
  • The Bourbon Sauce: To make the bourbon sauce, place all ingredients except Tabasco sauce, in a medium sized, heavy bottomed sauce pan.
  • Reduce slightly over medium heat for 5-10 minutes.
  • Stir in the Tabasco to taste.
  • This can be refrigerated until ready to use, but reheat before serving.
  • Baby Back Ribs: Prepare Barbecue to 200ºF/100ºC using indirect heat.
  • For a gas grill, preheat the grill to high on one side leaving the other side off.
  • If you are using charcoal, cook the coal until they are ash on the outside, but still holding their shape.
  • Place the baby back ribs directly on the cool side of the grill and cook slowly, lid down, for approximately 2 hours until nicely browned and cooked through.
  • After 1½ hours, brush the ribs with the bourbon sauce every 15 minutes until the allotted time has passed.

LELA'S PORK CHILI



Lela's Pork Chili image

An authentic Colorado family chili recipe I grew up eating. Everyone who eats my chili wants my mom's recipe. A flavorful tender pork chili simmered to bring out the flavor. Enjoy the chili with flour tortillas and fried potatoes. Or pour over chicken enchiladas, beef enchiladas, burritos, or tamales. Chili is always better the next day; I like to make this chili the night before so the flavors blend together.

Provided by Lela

Time 2h

Yield 6

Number Of Ingredients 15

¼ cup all-purpose flour
1 ½ pounds boneless pork shoulder, cut into 1/2-inch cubes
¼ cup canola oil
2 (32 fluid ounce) containers chicken stock, divided
1 (14.5 ounce) can diced tomatoes
1 (4.5 ounce) can diced green chile peppers
1 (4.5 ounce) can diced jalapeno peppers
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 tablespoons cornstarch
¼ cup cold water

Steps:

  • Place flour in a paper bag. Add pork and shake to coat.
  • Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
  • Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
  • Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
  • Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 13.5 g, Cholesterol 65.8 mg, Fat 30.4 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 8 g, Sodium 3233.4 mg, Sugar 4 g

GRILLED CREOLE PORK AND PEPPERS



Grilled Creole Pork and Peppers image

Number Of Ingredients 9

4 banana pepper or 2 Anaheim chilies
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Creole mustard
1/2 teaspoon fresh thyme or 1/8 teaspoon dried thyme
1 butterflied pork chop, 3/4 inch thick (1/2 pound)
1 teaspoon ground cajun seasoning blend for pork

Steps:

  • 1. Heat grill to low to moderate heat or set oven control to broil. Spray rack or broiler pan with cooking spray. Place peppers on grill or rack in broiler pan. Grill peppers 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place peppers in paper bag. Close tightly let stand 15 minutes.2. Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme set aside. Remove peppers from paper bag. Peel off skin discard. Keep peppers warm. 3. Trim excess fat from pork chops. Slash outer edge of fat on pork 1/4-inch deep to prevent curling. Rub both sides of pork with Cajun seasoning blend. Place pork on rack or broiler pan.4. Grill pork 4 to 5 inches from heat 4 minutes or until seasoning browns brush with tomato sauce. Grill 1 minute turn. Grill 3 minutes longer brush with sauce. Grill 1 to 2 minutes longer. Heat remaining sauce to boiling serve over pork and peppers.1 Serving: Calories 215 (Calories from Fat 90) Fat 10g (Saturated 3g) Cholesterol 75mg Sodium 210mg Carbohydrate 13g (Dietary Fiber 2g) Protein 28g % Daily Value: Vitamin A 16% Vitamin C 100% Calcium 2% Iron 10% Diet Exchanges: 3 Lean Meat, 3 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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2022-06-12 Preheat the grill to medium-high heat 350-400 degrees Remove quail from the refrigerator and marinate at room. Heat the shortening in a large heavy-bottomed skillet over medium-high heat. Transfer the bones and vegetables to a …
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GRILLED PORK CHOPS WITH PINEAPPLE-GOCHUJANG GLAZE - CHILI PEPPER …
2019-08-14 Add your pork chops to the bowl or bag and submerge in the marinade. Marinate for 1 hour minimum, or up to 24 hours for the best flavor penetration. The marinade can be made up to 2 days in advance. For the glaze, whisk together the glaze ingredients in a small bowl. Pour them into a small pot and bring to a quick boil.
From chilipeppermadness.com


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