Original Creole Seasoning 
Creole-Elote Style Party Wings
@flychefaldenb takes all of the flavoring of Mexican street corn and turns it into a Creole-style…
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
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1 1/2 Tablespoons Avocado Oil
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4 Boneless Pork Chops, 3/4-Inch Thick
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1 Cup Cornstarch
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1/4 Cup Flour
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Tony’s Original Creole Seasoning, to Taste
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Fresh Basil, Chopped for Garnish
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1 Tablespoon Butter
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8 Ounces Mushrooms, Sliced
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2 Cloves Garlic, Minced
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1/2 Cup Low-Sodium Chicken Broth OR White Wine
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1/3 Cup Half-and-Half
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1/2 Teaspoon Dried Rosemary
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1/2 Teaspoon Dried Thyme
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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 5-7 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.
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from our Cajun Country Cookbook
Air Fried Catfish Sandwich
Let the good times roll into your next BBQ or picnic with this Air Fried Catfish…
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