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Grilled Creole Pork and Chiles

Grilled Creole Pork and Chiles

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.



  1. Spray rack or broiler pan with cooking spray.
  2. Heat coals or gas grill to low to moderate heat or set oven control to broil.
  3. Place chiles on grill or rack in broiler pan.
  4. Grill 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred.
  5. Place chiles in paper bag. Close tightly; let stand for 15 minutes.
  6. Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside.
  7. Remove chiles from bag. Peel off skin; discard. Keep chiles warm.
  8. Rub both sides of pork with Cajun seasoning blend.
  9. 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.
  10. Grill 3 minutes longer; brush with sauce. Grill for 1 to 2 minutes or until pork is slightly pink in center.
  11. Heat remaining tomato sauce to boiling.
  12. Serve over pork and chiles.

Yield: 2 servings

Substitution: Use 1/2 teaspoon country-style Dijon mustard mixed with a dash of prepared horseradish for the Creole mustard.

Did You Know...Cajun seasoning can vary widely, but expect to find garlic, onion, chiles, black pepper, mustard and celery in it.

Nutrition Information: 1 Serving: Calories 235 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 70 mg; Sodium 210 mg; Total Carbohydrate 13 g (Dietary Fiber 2 g); Protein 27 g

Percent Daily Value*: Vitamin A 24 %; Vitamin C 100 %; Calcium 2 %; Iron 14 %

Exchanges: 2 Vegetable; 3 Lean Meat; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2008/TM General Mills


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