BOLD Creole Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
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
Bacon Honey BBQ Wings
These Honey Bacon BBQ Wings by @TFTI.BBQ are what happens when flavor doesn’t hold back.🔥
Get Recipe