Praline Honey Ham Marinade 
Creole Butter & Jalapeno Marinade 
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 RecipeWith sweet and spicy flavors to balance each other out, these delicious glazed pork chops are sure to be a family-favorite!
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Ingredients
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1 Cup Tony’s Praline Honey Ham Injectable Marinade
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1/2 Cup Tony’s Butter Jalapeño Injectable Marinade
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2 Pounds Boneless Pork Chops
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1 Cup Tony’s Butter Jalapeño Injectable Marinade
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1 Tablespoon Tony’s Original Creole Seasoning
- Clear
Directions
- Marinate pork chops in Tony’s Butter Jalapeño Injectable Marinade and Tony’s Original Creole Seasoning. Let marinate for at least 30 minutes in the refrigerator.
- While the pork chops marinate, in a saucepan reduce the glaze by half (Tony’s Praline Honey Ham Injectable Marinade & Tony’s Butter Jalapeño Injectable Marinade).
- Heat a large skillet and brown both sides of chops over medium-high heat for 3-4 minutes each side. Baste chops with glaze and serve on the side.
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from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
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