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Grilled Creole Pork and Chilies

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By Betty Crocker Kitchens
Updated Oct 12, 2005
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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.

Grilled Creole Pork and Chilies

  • Prep Time 15 min
  • Total 45 min
  • Servings 2
  • Ingredients 9
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Ingredients

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove chilies from bag. Peel off skin; discard. Keep chilies warm.
  • Step 
    3
    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.
  • Step 
    4
    Heat remaining tomato sauce to boiling. Serve over pork and chilies.

Nutrition

235 Calories
9 g Total Fat
27 g Protein
13 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
80
Total Fat
9 g
Saturated Fat
3 g
Cholesterol
70 mg
Sodium
210 mg
Potassium
800 mg
Total Carbohydrate
13 g
Dietary Fiber
2 g
Protein
27 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
100%
100%
Calcium
2%
2%
Iron
14%
14%
Exchanges:
2 Vegetable; 3 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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