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White dinner plate with creole-style smothered pork chop served with red beans and rice, andouille sausage and ham next to a red, white and blue striped napkin and a glass of water.

Creole-Style Smothered Pork Chop

red beans & rice, andouille sausage, kielbasa, ham

STARS

Smothered is key here. For best results, take the ham gravy and pour it all over the juicy pork chop before heating it. Serve red rice and beans on the side—and if they happen to soak up a big dose of that creole tomato sauce? All the better.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Rice

  • 2 cups water
  • 1¼ cups jasmine rice 
  • ¾ teaspoon salt

Creole Red Beans

  • 2 teaspoons canola oil
  • 1 link andouille sausage, diced ¾” 
  • 1 link kielbasa sausage, diced ¾” 
  • ⅓ cup thick-cut ham, diced
  • 3 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • Salt and pepper, to taste
  • ¼ cup water 
  • 1 15-ounce can red beans, drained and rinsed

Creole-Style Pork Chop 

  • 1 tablespoon sweet paprika
  • 2 teaspoon salt 
  • 2 teaspoon garlic powder
  • 1 teaspoon pepper 
  • 1 teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 2 teaspoon thyme
  • 4 8-ounce bone-in pork chops

Creole Tomato Sauce

  • 2 teaspoons olive oil 
  • 4 cloves garlic, minced
  • ½ yellow onion, diced
  • 2 celery stalks, diced
  • ⅓ cup green bell pepper - diced
  • ¾ tsp salt
  • 1 pinch pepper
  • 1 tomato, diced
  • 2 tablespoons minced fresh basil
  • 2 teaspoon oregano
  • 1 teaspoon thyme
  • ¼ teaspoon cayenne pepper
  • ½ cup water
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon unsalted butter  

Toppings

  • 2 green onions, minced
Directions
1
Bring the water to a boil for the rice. Add the salt and rice and stir. Bring to a simmer, reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed. Turn off the heat. 
2
Heat the oil for the creole beans in a skillet until it just begins to smoke. Add the sausages and ham and quickly sauté. Add the garlic, vegetables, salt, and pepper. Sauté on high until the vegetables begin to soften. Add the water and stir. Turn down the heat and add the beans, gently stirring. Simmer for 30 minutes. Remove from the heat and set aside. 
3
Preheat the oven to 375℉. Combine the spice rub ingredients for the pork in a bowl. Coat the pork chops with spice rub and place on a lightly greased baking sheet. Roast until the internal temperature reaches 150℉. 
4
Heat the oil in a skillet for the creole tomato sauce until it just barely begins to smoke. Add the garlic, onion, celery, and bell pepper. Cook over medium heat until the vegetables are tender and translucent. Add the salt and pepper. Stir, then add the rest of the ingredients except the butter. Bring to a boil. Simmer on low, add the butter, and stir until the butter is completely incorporated. Turn off the heat and set aside. 
5
Serve the pork chops topped with creole tomato sauce and a side of red beans and rice. Finish with a sprinkle of green onions.

Creole-Style Smothered Pork Chop

red beans & rice, andouille sausage, kielbasa, ham

STARS

Smothered is key here. For best results, take the ham gravy and pour it all over the juicy pork chop before heating it. Serve red rice and beans on the side—and if they happen to soak up a big dose of that creole tomato sauce? All the better.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Rice

  • 2 cups water
  • 1¼ cups jasmine rice 
  • ¾ teaspoon salt

Creole Red Beans

  • 2 teaspoons canola oil
  • 1 link andouille sausage, diced ¾” 
  • 1 link kielbasa sausage, diced ¾” 
  • ⅓ cup thick-cut ham, diced
  • 3 garlic cloves, minced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • Salt and pepper, to taste
  • ¼ cup water 
  • 1 15-ounce can red beans, drained and rinsed

Creole-Style Pork Chop 

  • 1 tablespoon sweet paprika
  • 2 teaspoon salt 
  • 2 teaspoon garlic powder
  • 1 teaspoon pepper 
  • 1 teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 2 teaspoon thyme
  • 4 8-ounce bone-in pork chops

Creole Tomato Sauce

  • 2 teaspoons olive oil 
  • 4 cloves garlic, minced
  • ½ yellow onion, diced
  • 2 celery stalks, diced
  • ⅓ cup green bell pepper - diced
  • ¾ tsp salt
  • 1 pinch pepper
  • 1 tomato, diced
  • 2 tablespoons minced fresh basil
  • 2 teaspoon oregano
  • 1 teaspoon thyme
  • ¼ teaspoon cayenne pepper
  • ½ cup water
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon unsalted butter  

Toppings

  • 2 green onions, minced

Directions

1
Bring the water to a boil for the rice. Add the salt and rice and stir. Bring to a simmer, reduce the heat to low and simmer, covered, for 15 minutes or until the water is absorbed. Turn off the heat. 
2
Heat the oil for the creole beans in a skillet until it just begins to smoke. Add the sausages and ham and quickly sauté. Add the garlic, vegetables, salt, and pepper. Sauté on high until the vegetables begin to soften. Add the water and stir. Turn down the heat and add the beans, gently stirring. Simmer for 30 minutes. Remove from the heat and set aside. 
3
Preheat the oven to 375℉. Combine the spice rub ingredients for the pork in a bowl. Coat the pork chops with spice rub and place on a lightly greased baking sheet. Roast until the internal temperature reaches 150℉. 
4
Heat the oil in a skillet for the creole tomato sauce until it just barely begins to smoke. Add the garlic, onion, celery, and bell pepper. Cook over medium heat until the vegetables are tender and translucent. Add the salt and pepper. Stir, then add the rest of the ingredients except the butter. Bring to a boil. Simmer on low, add the butter, and stir until the butter is completely incorporated. Turn off the heat and set aside. 
5
Serve the pork chops topped with creole tomato sauce and a side of red beans and rice. Finish with a sprinkle of green onions.