Grilled Creole Pork and Chilies

Grilled Creole Pork and Chilies

Fire up the grill for a Creole delight! Your taste buds will awaken to all the flavors of the bayou with these spicy pork chops.

Prep Time



Total Time






banana chilies or 2 Anaheim chilies
tablespoons tomato paste
tablespoons water
teaspoons red wine vinegar
teaspoon Worcestershire sauce
teaspoon Creole mustard
teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
butterflied pork chop or boneless loin chop, 3/4 inch thick (1/2 pound)
teaspoon Cajun seasoning blend for pork
  1. Spray rack or broiler pan with cooking spray. Heat coals or gas grill to low to moderate heat or set oven control to broil. Place chilies on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes, turning several times, until skin is blistered and charred. Place chilies in paper bag. Close tightly; let stand 15 minutes.
  2. Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove chilies from bag. Peel off skin; discard. Keep chilies warm.
  3. Rub both sides of pork with Cajun seasoning blend. Place pork on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes or until seasoning browns; brush with tomato sauce. Grill 1 minute; turn. Grill 3 minutes longer; brush with sauce. Grill 1 to 2 minutes or until pork is slightly pink in center.
  4. Heat remaining tomato sauce to boiling. Serve over pork and chilies.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use 1/2 teaspoon country-style Dijon mustard mixed with a dash of prepared horseradish for the Creole mustard.
Did You Know...
Cajun seasoning can vary widely, but expect to find garlic, onion, chilies, black pepper, mustard and celery in it.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 235
    • (Calories from Fat 80 ),
  • Total Fat 9 g
    • (Saturated Fat 3 g,),
  • Cholesterol 70 mg;
  • Sodium 210 mg;
  • Total Carbohydrate 13 g
    • (Dietary Fiber 2 g,
  • Protein 27 g;
Percent Daily Value*:
    • 2 Vegetable;
    • 3 Lean Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.