Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThis simple one-skillet meal by Creole Seoul is full of tasty rice and crawfish tails all stuffed into juicy and flavorful Cajun pork chops. With ingredients that are staples or can be replaced with what you already have in your home, you will find this is the perfect weeknight meal.
Ingredients
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1 Cup Rice (Use one of Tony’s Rice Dinner Mixes for Even More Amazing Flavor)
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1 Onion, Chopped
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1 Bell Pepper, Chopped
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2 Stalks Celery, Chopped
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3 Cloves Garlic, Finely Chopped
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Handful of Basil Leaves, Rough Chopped
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2 Teaspoons Ginger Powder
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4 Thick Pork Chops
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12 Ounces Crawfish Tails
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Tony’s Original Creole Seasoning, to Taste
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Italian Seasoning, to Taste
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3 Tablespoons Extra Virgin Olive Oil
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Sesame Oil, to Taste
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Soy Sauce, to Taste
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Green Onions for Garnish
- Clear
Directions
- Preheat oven to 375°F.
- Cook rice to package directions. (You may use whatever rice you wish, including one of Tony’s Rice Dinner Mixes for even more amazing flavor!)
- Stir the crawfish tails, onion, bell pepper, celery, garlic, basil and ginger into the cooked rice. Add a little soy sauce and sesame oil, stir and taste. Add more until you get your desired flavor.
- Slice the pork chops in half horizontally almost all the way through. Season them all over, including inside, with Tony’s seasoning and the Italian seasoning.
- Heat olive oil in a cast iron skillet over medium-high heat. Cook pork chops two at a time, for 2 minutes on each side, turning only once, or until browned.
- Remove pork chops from skillet and set on a cutting board. Spoon the rice mixture into the pork chop pockets until fully packed.
- Place all of the stuffed pork chops into the skillet and place it in the oven for about 25 minutes.
- Remove skillet from oven and spoon skillet juices over top the pork chops, then garnish them with green onions and serve. Enjoy!
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