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Grilled Creole Pork and Chilies
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Prep Time:
15 minutes
Total Time:
45 minutes
Grill up zesty Creole pork chops for a taste of the bayou!
Ingredients:
  • 4 banana chilies or 2 Anaheim chilies
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Creole mustard
  • 1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
  • 1 butterflied pork chop or boneless loin chop, 3/4 inch thick (1/2 pound)
  • 1 teaspoon Cajun seasoning blend for pork
Instructions:
  • Prepare your grill by spraying the rack with cooking spray. Heat the grill to low to moderate heat or set your oven to broil. Put the chilies on the grill or broiler pan rack and grill them for about 4 minutes, turning them several times until the skin is blistered and charred. Transfer the chilies to a paper bag, seal it tightly, and let them sit for 15 minutes.
  • Combine tomato paste, water, vinegar, Worcestershire sauce, mustard, and thyme to make a flavorful sauce; set aside. Remove chilies from bag, peel off skin, and keep warm.
  • Coat both sides of the pork with Cajun seasoning and grill or broil 4 to 5 inches from heat for 4 minutes until seasoning browns. Brush with tomato sauce, grill for 1 minute, then flip the pork and grill for an additional 3 minutes. Brush with more sauce and grill for another 1 to 2 minutes until pork is slightly pink in the center.
  • Bring the remaining tomato sauce to a boil, then generously pour it over the succulent pork and spicy chilies.

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