Sunday, July 13, 2008

Creole Pork Chops & Corn Salsa

Creole Pork Chops

4 large pork loin chops, trimmed *(7-8 thin pork chops)

4 tsp Emeril’s Creole Seasoning (see recipe below)

1 Tbl olive oil

Serve with Tomato Corn Salsa

Prepare Tomato Corn Salsa first. It can be done the day before. Sprinkle the pork chops with the Creole Seasoning , using ½ tsp per side. With your hands, coat the meat. Heat the oil in large skillet over high beat. Add chops and sauté for 7 minutes on each side, or until done. The pork should be very dark on the outside and pink and juicy on the inside. (serves 4)

*I usually use thin pork chops (found at Wal-Mart), and I grill them for 4 minutes on each side on medium heat.

Tomato Corn Salsa

1 cup corn, fresh or frozen, blanched (I use 1 can)

5 tomatoes, chopped

½ cup minced onion

1 tsp minced jalapeno (I omit)

3 Tbl chopped fresh cilantro

2 Tbl lime juice

1 Tbl lemon juice

1 tsp salt (I only use 1/2 tsp)

fresh ground pepper to taste

Combine all ingredients and stir thoroughly. This salsa improves in flavor after it sits awhile. Make approx 3 cups. Serve along side Creole Pork Chops.

Emeril’s Creole Seasoning

2 ½ Tbl paprika

2 Tbl salt

2 Tbl garlic powder

1 Tbl black pepper

1 Tbl onion powder

1 Tbl cayenne pepper ( I omit)

1 Tbl dried leaf oregano

1 Tbl dried leaf thyme

Combine all ingredients thoroughly and store in an airtight jar or container. Make approx 2/3 cups.

1 comment:

Deborah said...

the tomato corn salsa is to die for.