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Grilled Creole Pork and Peppers
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Prep Time:
15 minutes
Total Time:
45 minutes
Savor a quick and tasty Creole grilled pork dinner in just 45 minutes.
Ingredients:
  • 4 banana peppers or 2 Anaheim chilies
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon reduced-sodium Worcestershire sauce
  • 1/2 teaspoon Creole mustard*
  • 1/2 teaspoon fresh or 1/8 teaspoon dried thyme leaves
  • 1 butterflied pork chop or boneless loin chop, 3/4-inch thick (1/2 pound)
  • 1 teaspoon ground Cajun seasoning blend for pork
Instructions:
  • Preheat grill to low or medium heat, or set oven to broil. Grease grill rack or broiler pan with nonstick spray. Grill peppers until skin is blistered and charred, turning occasionally, for about 4 minutes. Transfer peppers to a paper bag, seal it, and let sit for 15 minutes.
  • Combine tomato paste, water, vinegar, Worcestershire sauce, mustard, and thyme in a bowl; set aside. Remove peppers from bag, peel off skin, and discard. Keep peppers warm.
  • Prepare the pork chops by trimming excess fat and slashing the outer edge of fat 1/4-inch deep to prevent curling. Rub both sides of the pork with Cajun seasoning blend. Place the pork on a rack or broiler pan and grill it 4 to 5 inches from the heat source for 4 minutes, or until the seasoning browns. Brush the pork with tomato sauce, grill for 1 more minute, then turn. Grill for an additional 3 minutes, brushing with more sauce. Finish by grilling for 1 to 2 more minutes. Heat the remaining sauce to boiling and serve it over the pork and peppers.

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