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Grilled Creole Pork and Peppers

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By Betty Crocker Kitchens
Updated Nov 25, 2010
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Enjoy a flavorful dinner with this grilled pork recipe that is ready in 45 minutes – perfect if you love Creole cuisine.

Grilled Creole Pork and Peppers

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

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove peppers from bag. Peel off skin; discard. Keep peppers warm.
  • Step 
    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. 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

190 Calories
8g Total Fat
23g Protein
8g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
70
Total Fat
8g
Saturated Fat
3g
Cholesterol
65mg
Sodium
190mg
Total Carbohydrate
8g
Dietary Fiber
1g
Protein
23g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
78%
78%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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