Original Creole Seasoning 
Gumbo Nachos
October is the unofficial start of gumbo season and as people start to simmer those big…
Get RecipeThis delicious and juicy pan-seared pork chop by Creole For The Soul is smothered in a rich gravy and the perfect dish to heat you up on those cold winter nights!
Ingredients
-
1 1/2 Tablespoons Avocado Oil
-
4 Boneless Pork Chops, 3/4-Inch Thick
-
1 Cup Cornstarch
-
1/4 Cup Flour
-
Tony’s Original Creole Seasoning, to Taste
-
Fresh Basil, Chopped for Garnish
-
1 Tablespoon Butter
-
8 Ounces Mushrooms, Sliced
-
2 Cloves Garlic, Minced
-
1/2 Cup Low-Sodium Chicken Broth OR White Wine
-
1/3 Cup Half-and-Half
-
1/2 Teaspoon Dried Rosemary
-
1/2 Teaspoon Dried Thyme
-
1/2 Teaspoon Dried Basil
- Clear
Directions
- Pour oil into cast iron skillet or other heavy bottomed pan, and set to medium-high heat.
- Season pork chops with Tony’s Original Creole Seasoning, rosemary and thyme.
- Once oil is heated, coat chops in cornstarch, shake off excess and place in skillet.
- Cook on each side for about 507 minutes each, or until golden brown. Once complete, remove from pan and set aside.
- Pour off all but 1-2 tablespoons of the oil in the pan, leaving as many fried bits remaining.
- Lower heat to medium, add butter to the pan and melt.
- Stir in mushrooms and sauté until the mushrooms are browned, about 3 minutes.
- Add garlic and continue to cook for 30 seconds, or until fragrant.
- Stir in chicken broth or wine and cook for 2 minutes, or until the liquid is mostly evaporated.
- Stir in half-and-half and dried herbs, and stir for 1 minute.
- Place the pork chops back in the skillet, spoon sauce onto the chops, and cover for 1 minute.
- Garnish with fresh basil and serve with rice, mashed potatoes, or your favorite vegetable.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked Venison Tenderloin
Reverse sear, juicy, tender and full of Creole flavor ... these Smoked Venison Tenderloins by Firehouse…
Get Recipe