Creole Pork Chops is one of my favorite ways to serve pork chops! They are just so tasty, it’s hard to believe that they are also simple and easy.
The chops are seasoned and seared in a bit of olive oil and bacon fat because bacon fat makes everything better. Make the corn maque choux in the same pan to marry all those flavors into one. Add as much, or as little, creole seasoning as your taste buds can handle.
True cajun packs a spicy punch, but not so much heat that your eyes tear up. Cajun specialties are simply well-seasoned and seasoning is a personal choice. Start light and add more as you go along. Just remember leftovers will absorb more of the heat the longer they sit. That perfectly seasoned dish today might be a whole different dish tomorrow.
There is no doubt the best part of this dish is the corn maque choux (pronounced Korn Mock Shoe). Corn Maque Choux is a colorful blend of sweet, spicy, and savory where corn meets bacon in an explosion of flavors. It is full of fresh summer corn, bell pepper, onion, tomatoes, and spices.
Creole Pork Chops
Ingredients
creole pork chops
- 4 pork chops
- 2 teaspoons Creole seasoning
- 2 tablespoons olive oil
- 1 teaspoon pork lard or bacon fat
corn maque choux
- 1 tablespoon olive oil
- 2 strips bacon, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 4 green onions, thinly sliced
- 1 large clove garlic, minced
- 3 cups fresh corn kernels or frozen corn
- 1 tablespoon butter
- pinch cayenne pepper or more
- salt and pepper, to taste
Instructions
- Score the top of the pork chops and season both sides with one teaspoon of the Creole seasoning. Let sit for 30 minutes bringing to room temperature.
- Add the cooking oil and lard to a heavy skillet and heat over medium. You'll want the skillet hot before adding the pork chops. Brown on each side, about 5 minutes per side. Might be more or less time, depending on the thickness of your chops.
- Remove the pork chops and set aside.
- Add a little water to deglaze the pan. If needed, add more olive oil to measure 1 tablespoon. Heat olive oil over medium heat until hot. Add bacon; cook and stir until crispy, 2-3 minutes. Add bell peppers, green onions, and garlic; cook and stir until softened, about 3 minutes. Add corn; cook and stir until crisp-tender, 3 to 5 minutes.
- Add butter and cayenne to skillet; stir to combine. Season with salt and pepper, to taste. Serve with grits.
To Plate:
- Spoon a serving of grits onto a serving plate. Add a pork chop and serve the corn maque choux over the top. Garnish with freshly sliced green onion, if desired.