Creole Pork Chops with Tomato-Pepper Relish

Creole Pork Chop with Tomato Pepper Relish is a delicious low-carb, gluten-free dinner with New Orleans flavor. If you use pork loin sirloin chops to make this, it’s easier to cook and cheaper than other pork chops.

PIN code your Creole Pork Chop and try it later.

I will update this recipe today. creole pork chop with tomato pepper relish I would love to see if more people can try it. And when Carla and I worked on this recipe, it definitely improved the picture a lot and I really liked the latest version of this recipe.

This pork chop recipe uses a favorite Creole seasoning that I grew to love many years ago when working with a teacher who moved from Louisiana to Utah. I’ve always loved this recipe and thought it should be more popular on this site.

I have been fortunate enough to visit New Orleans many times and it is undoubtedly one of the most interesting foodie cities in the United States. Shrimp Etouffee, Andouille sausageagain adzuki beans and rice, I recommend getting on the plane and going to New Orleans right away. Make creole pork chops as soon as you get home!

What kind of material do you need?

(This is just a list of ingredients, scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. )

Which pork chop did you use for your Creole pork chop?

See what a bargain the pork loin sirloin chop I bought on sale was. You can see one reason why I used pork loin sirloin chops in this latest recipe for Creole Pork Chop with Tomato and Pepper Relish. But even if it’s not on sale, I think this pork is always relatively inexpensive and very easy to cook well.

What If You Don’t Have Creole Seasoning For Creole Pork Chops?

Arguably, you can’t make Creole pork chops without Creole seasoning. It’s clear. The Creole seasoning used here is one I’ve loved since I first tasted it.But you can also make your own creole seasoning blendOr rub pork loin sirloin chops with your favorite pork chop seasoning, brown them, and serve with a tomato-pepper relish for a delicious treat.

How spicy is creole seasoning?

Some find it quite spicy, while others find it not spicy enough.But I’m thinking Tony Chacher’s Creole Seasoning (affiliate link) Moderately spicy and very flavorful. If you don’t like spicy food, rub a small amount of Creole Seasoning on it.

Can you use brown sugar in Creole pork chop rubs?

If you don’t have golden monk fruit sweetener or just want to use brown sugar in the rub, this recipe only adds about 2.7 carbs per serving.

Other delicious ideas for pork chops:

How to make Creole Pork Chop with Tomato Pepper Relish:

(This is just an overview of the recipe steps. Scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. can.)

this is Tony Chacher’s Creole Seasoning (Affiliate link) I’ve been using this product ever since my teacher in Louisiana taught me about it.Use your favorite brand of Creole seasoning or make your own creole seasoning blend. Tony Chachere’s Creole Seasoning contains salt, so be careful not to add extra salt if you use it. Or, if you need to avoid excess salt, unsalted creole seasoning (affiliate link).
Stir in Tony Chachel seasoning. Add golden monk fruit sweetener (or brown sugar), pork chop seasoning, black pepper, and salt (if using) and rub.
Possibly optional, I removed the fat from the pork chop. Rub both sides of the pork with the spicy rub.
Heat olive oil until hot and shimmering. Cook first side of pork chops for 3 to 4 minutes or until edges are nicely browned when lifted.
Flip and bake the other side for an additional 4-5 minutes or until the thickest part reaches at least 140F/60C. Instant reading meat thermometer (affiliate link).
While the pork is cooking, mince the red bell pepper, tomato and parsley, and slice the green onion. Stir in lime juice and a little salt (if using).
As soon as pork reaches 140F/60C, remove to a plate and cover with foil. Let rest for 5 minutes. (Pork will continue to boil.)
After resting, immediately spoon the relish mixture onto the pork chops.

Eat a low-carb diet:

These Creole Pork Chops with Tomato Pepper Relish make for a great low-carb dinner served as a New Orleans-flavoured meal alongside Low-Carb Spicy Cauliflower Dirty Rice. Alternatively, double-baked cauliflower, air-fried peppers and onions, or pureed cauliflower with garlic, parmesan, and goat cheese make great side dishes.

material

4 pork loin sirloin chops

Olive oil 1T

Pork crab ingredients:

1 – 2 T Tony Chacher’s Creole Seasoning (see notes)
2 tsp Penzey’s Pork Chop Seasoning (see note)
Golden Monk Fruit Seasoning 1 T (see note)
1/4 teaspoon black pepper

Salsa Ingredients:

1 red bell pepper, finely chopped
1 cup finely diced cherry tomatoes
1/2 cup finely sliced green onions
1/2 cup finely chopped fresh parsley
1/4 cup fresh lime juice
salt to taste (see note)

procedure

Stir in Tony Chachel seasoning. Add golden monk fruit sweetener (or brown sugar), pork chop seasoning, black pepper, and salt (if using) to a pork rub.
I trimmed some fat from the pork loin sirloin chop, but that’s probably optional.
Scrub both sides of the pork with the rubbing.
Heat the olive oil in a heavy nonstick skillet over medium heat until the oil is hot and shimmering. Sear pork chops on top for 3 to 4 minutes or until nicely browned when edges are lifted.

Then flip and cook the other side for an additional 4 to 5 minutes or until the thickest part of the pork chop reaches at least 140F/60C on an instant-read meat thermometer. (If you don’t have a meat thermometer, poke one of the pork chops with a fork to make sure the juices are clear or slightly pink.)
While the pork is cooking, mince the red bell pepper, tomato and parsley, and slice the green onions. Make a relish by mixing lime juice with a little salt.
As soon as pork reaches 140F/60C (or gravy runs clear) remove to a plate and cover with foil. Let the pork rest for 5 minutes. (It will continue to cook for a while, so I took it out at that temperature.
After the pork chops have rested, spoon a generous amount of the relish mixture over the pork and serve immediately.

Note

If you don’t have Creole seasoning, use your favorite brand. Tony Chacher’s Creole Seasoning (affiliate link). If you want to reduce the spiciness, reduce the amount.

i’m a big fan Penzey’s Pork Chop Seasoning (affiliate link) But if you don’t have one or don’t want to buy it, it’s probably an option.

If using Tony Chacher’s Creole Seasoning, do not add additional salt. If using an unsalted Creole seasoning or another salt-free spice blend, add a pinch or two of salt to the relish.

Nutritional information is calculated using a small amount of Tony Shascher Creole Seasoning and no added salt. If you want to watch your salt intake, we recommend using salt-free seasonings.

The recipe was created by Kalyn and updated by Kalyn and Kara in 2023.

Nutrition Facts Table:

yield:

Four

Serving size:

1

Amount Per Serving:
calorie: 280Total Fat: 15gsaturated fat: 4.2gTrans fat: 0gUnsaturated fat: 8.4gcholesterol: 9mgsodium: 1020mgcarbohydrates: 7.2gfiber: 1.9gsugar: 2.9gprotein: 30g

Nutrition information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculation.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
Creole Pork Chop with Tomato Pepper Relish is a great low-carb meal. As long as you choose pork chops with less than 10% fat (or stripped of fat), The Original South Beach is perfect for any stage of his diet.

Find more recipes like this:
Use pork recipes to find more recipes like this. Use the diet type index to find recipes that are suitable for specific meal plans. You might also want to follow Kalyn’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube See all the great recipes I’m sharing there.

Historical notes for this recipe:
Pork chops with Creole flavor and tomato and pepper relish were first featured in 2010. I loved this recipe, but it wasn’t as popular on the website, so in 2023 my niece Kara and I updated the recipe with a few small changes and a much improved picture. bottom.