BOLD Creole Seasoning 
Chili Dogs with Trinity Relish
Turn up the flavor on a classic chili dog with a little help from Tony Chachere’s!…
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
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1/4 Cup Olive Oil
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4 Boneless Center Cut Pork Chops, 1-Inch Thick
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Tony’s Pork 30-minute Marinade
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1/4 Cup Flour
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8 Ounces Mushrooms, Quartered
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1/2 Onion, Sliced
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1 14-ounce Can Diced Tomatoes, Undrained
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2 Cloves Garlic, Minced
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1/2 cup White Wine
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1/3 Cup Cream
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1/2 Teaspoon Rosemary
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1/2 Teaspoon Thyme
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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!
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from our Cajun Country Cookbook
Cajun Chicken Dumplings
This Cajun Chicken and Dumplings recipe by @MyDiaryOfUs is everything you want in a cozy fall…
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