BOLD Creole Seasoning 
Short Ribs and Grits
Slow-braised short ribs meet creamy, comforting grits in this rich Southern-inspired dish by @CreoleSeoul. With tender,…
Get RecipeDinner doesn’t have to be complicated. Just grab a skillet, sear some chops, and let the sauce do the talking. Try these smothered pork chops by Chef @Michaelgulotta.
Ingredients
-
1/4 Cup Olive Oil
-
4 Boneless Center Cut Pork Chops, 1-Inch Thick
-
Tony’s Pork 30-minute Marinade
-
1/4 Cup Flour
-
8 Ounces Mushrooms, Quartered
-
1/2 Onion, Sliced
-
1 14-ounce Can Diced Tomatoes, Undrained
-
2 Cloves Garlic, Minced
-
1/2 cup White Wine
-
1/3 Cup Cream
-
1/2 Teaspoon Rosemary
-
1/2 Teaspoon Thyme
-
Tony Chachere’s Bold Seasoning, to taste
- Clear
Directions
- Pour Tony’s Pork Marinade over the pork chops and let sit for a minimum of 30 minutes.
- In a dry heated cast iron skillet, add quartered mushrooms and sauté until brown.
- Coat pork chops with flour. Set aside.
- Pour oil into skillet and set to medium-high heat. Add pork chops, allowing to sear for about 2 min on each side.
- Set pork chops aside and add onions to pan. While onions cook, use a wooden spoon to blend with flavors from bottom of pan.
- Add minced garlic and stir. Then add wine, and stir again.
- Add Tony’s BOLD Creole Seasoning. Cook for about 2 minutes.
- Add tomatoes, rosemary, and thyme. Stir and allow to simmer for 2 minutes.
- Add mushrooms and cream, stir, then add pork chops in and allow to cook for 5 minutes, flipping halfway.
- Remove pork chops from heat and allow to rest for 1 minute.
- Slice pork chops and serve on top of rice with extra sauce on top. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Butterflied BBQ Chicken Drumsticks
Bring sweet Louisiana flavor to your grill with these Butterflied BBQ Chicken Drumsticks by @TFTI.BBQ. Crispy,…
Get Recipe