Louisiana Creole cooking is a combination of Spanish, French and African cuisines. Onions, celery, green bell pepper, tomatoes and hot pepper seasoning are the base for this quick and easy pork Creole.
The heat is up to you. The amount of cayenne pepper in the recipe gives a mild zing to the sauce. If you like it hot, add more or serve hot pepper sauce at the table.
Helpful hints:
■ Six garlic cloves can be used instead of minced garlic.
■ Boneless, skinless chicken thighs can be used instead of pork. A meat thermometer should read 170 degrees.
Countdown:
■ Microwave rice and set aside.
■ Prepare ingredients.
■ Make pork Creole.
Shopping list:
To buy: 1 package microwaveable brown rice, ¾ pound boneless pork loin chops, 1 green bell pepper, 1 bunch celery, 1 jar minced garlic, 1 can reduced-sodium diced tomatoes, 1 small bottle Worcestershire sauce and 1 bottle cayenne pepper.
Staples: canola oil, onion, salt and freshly ground black pepper.
Pork Creole
1 package microwaveable brown rice (to make 1½ cups cooked)
2 teaspoons canola oil
¾ pound boneless pork loin chops
1 cup sliced onion
1 cup sliced green bell pepper
½ cup sliced celery
3 teaspoons minced garlic
2 cups canned reduced-sodium diced tomatoes
1 tablespoon Worcestershire sauce
⅛ teaspoon cayenne pepper
Salt and freshly ground black pepper
Microwave rice according to package instructions. Measure 1½ cups and reserve remaining rice for another meal. Divide rice between two dinner plates.
Heat oil in a medium-size nonstick skillet over medium-high heat. Add pork chops and brown 2 minutes, turn and brown 2 minutes. Remove from skillet and add the onion, green bell pepper, celery and garlic to the skillet. Saute 3 minutes. Add the tomatoes, Worcestershire sauce and cayenne pepper. Cut the pork into 1 to 2-inch slices and return it to the skillet and simmer 3 minutes. A meat thermometer should read 145 degrees. Add salt and pepper to taste. Spoon pork and sauce over rice.
Makes 2 servings. Nutrition per serving: 530 calories (21% from fat), 12.1 grams fat (2.3 grams saturated, 5.2 grams monounsaturated), 96 milligrams cholesterol, 48.5 grams protein, 60 grams carbohydrates, 9.5 grams fiber, 275 milligrams sodium.
Linda Gassenheimer is the author of more than 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Visit LindaDinnerInMinutes.com for more information.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
