Creole Pork Chops with Tomato-Pepper Relish
Creole Pork Chops with Tomato-Pepper Relish are a delicious low-carb and gluten-free dinner with New Orleans flavors. And if you use pork loin sirloin chops to make this, they’re easy to cook and less expensive than other pork chops.
PIN the Creole Pork Chops to try them later!
Today I’m updating this recipe for Creole Pork Chops with Tomato-Pepper Relish to see if I can entice more of you to try it! And definitely when Kara and I worked on this recipe we greatly improved the photos, and we absolutely loved the updated version of this recipe!
This pork chop recipe uses a favorite Creole Seasoning that I learned to love years ago when I worked with a teacher who had moved to Utah from Louisiana. And I always liked this recipe and felt like it should be more popular on the site!
I’ve been lucky enough to visit to New Orleans many times, and it’s definitely one of the most interesting food cities in the U.S. If you haven’t tried any of the New Orleans specialties like Shrimp Etouffee, Andouille Sausages, or Red Beans and Rice, I recommend jumping on a plane and going to New Orleans immediately. Then make these Creole Pork Chops as soon as you get back home!
What Ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Pork Loin Sirloin Chops
- Olive Oil (affiliate link)
- Tony Chachere’s Creole Seasoning (affiliate link), or other Creole Seasoning
- Penzey’s Pork Chop Seasoning (affiliate link), probably optional but very good
- Golden Monkfruit Sweetener (affiliate link), or other sweetener of your choice
- black pepper
- salt
- red bell pepper
- cherry tomatoes
- green onion
- fresh parsley
- fresh-squeezed lime juice, I used my fresh-frozen lime juice
What Pork Chops did I use for the Creole Pork Chops?
Take a look at what a bargain these Pork Loin Sirloin Chops were where I bought them on sale, and you’ll know one reason I used them for this updated recipe for Creole Pork Chops with Tomato-Pepper Relish. But even when they’re not on sale, this cut of pork is always relatively inexpensive and I think they’re also really easy to cook well.
What if you don’t have Creole Seasoning for Creole Pork Chops?
Definitely you can’t make Creole Pork Chops without Creole Seasoning, that’s obvious isn’t it, and the Creole Seasoning I used here is something I’ve loved since I first tasted it. But you can make your own Creole Seasoning Blend, or I bet Pork Loin Sirloin Chops rubbed with your favorite seasonings for pork chops and then browned and served with the Tomato-Pepper Relish will also be a pretty tasty dish.
How spicy is Creole Seasoning?
What some people feel is quite spicy, others may feel is not spicy enough. But I consider the Tony Chachere’s Creole Seasoning (affiliate link) to be moderately spicy, with a very good flavor. If you’re someone who doesn’t like things very spicy, I would use the smaller amount of Creole Seasoning in the rub.
Can you use brown sugar in the rub for Creole Pork Chops?
If you don’t have Golden Monkfruit Sweetener or just prefer to use brown sugar for the rub, that will only add about 2.7 carbs per serving to this recipe.
More Tasty Ideas for Pork Chops:
- Grain-Free Breaded Pork Chops
- Marinated Pork Chops with Soy Sauce, Cumin, Lime, and Oregano
- Grilled Boneless Pork Chops
How to Make Creole Pork Chops with Tomato-Pepper Relish:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- This is the Tony Chachere’s Creole Seasoning (affiliate link) a product I’ve been using ever since a teacher from Louisiana told me about it. You can use any brand of Creole seasoning that you like, or make your own Creole Seasoning Blend. Tony Chachere’s Creole Seasoning does have salt, so be sure not to add extra salt if you’re using that. Or if you need to avoid excess salt, buy the No-Salt Creole Seasoning (affiliate link).
- Combine Tony Chachere’s Seasoning. Golden Monkfruit Sweetener (or brown sugar), pork chops seasoning, black pepper and salt (if using) to make the rub.
- I trimmed some fat from the pork chops, probably optional. Rub the pork on both sides with the spicy rub mixture.
- Heat olive oil until hot and shimmering. Cook pork chops for 3-4 minutes on the first side, or until nicely browned when you lift the edge.
- Turn them and cook 4-5 minutes more on the second side, or until the thickest part reaches at least 140F/60C on an Instant Read Meat Thermometer (affiliate link).
- While pork cooks, chop red bell pepper, tomatoes, and parsley and slice green onion. Mix with lime juice and a little salt (if using).
- As soon as the pork reaches 140F/60C, remove to a plate and cover with foil. Let rest 5 minutes. (The pork will continue to cook.)
- Serve pork chops right away after the resting time, with relish mixture spooned over.
Make it a Low-Carb Meal:
These Creole Pork Chops with Tomato-Pepper Relish would make a great low-carb dinner served with Low-Carb Spicy Cauliflower Dirty Rice for a meal with New Orleans flavors! Or something like Twice-Baked Cauliflower, Air Fryer Peppers and Onions, or Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese would also be a nice side dish.
Creole Pork Chops with Tomato-Pepper Relish
Creole Pork Chops with Tomato-Pepper Relish are a delicious low-carb dinner that's quick and easy to make. And everyone who likes New Orleans flavor will love this pork chop dinner.
Ingredients
- 4 Pork Loin Sirloin Chops
- 1 T olive oil
Pork Rub Ingredients:
- 1 - 2 T Tony Chachere's Creole Seasoning (see notes)
- 2 tsp. Penzey's Pork Chop Seasoning (see notes)
- 1 T Golden Monkfruit Seasoning (see notes)
- 1/4 tsp. black pepper
Salsa Ingredients:
- 1 red bell pepper, finely chopped
- 1 cup finely diced cherry tomatoes
- 1/2 cup finely sliced green onion
- 1/2 cup finely chopped fresh parsley
- 1/4 cup fresh lime juice
- salt to taste (see notes)
Instructions
- Combine Tony Chachere's Seasoning. Golden Monkfruit Sweetener (or brown sugar), pork chops seasoning, black pepper and salt (if using) to make the rub for the pork.
- I trimmed some fat from the Pork Loin Sirloin Chops, but that's probably optional.
- Rub the pork on both sides with the rub mixture.
- Heat olive oil over medium high heat in a heavy non-stick pan, until the oil is hot and shimmering. Cook pork chops for 3-4 minutes on the first side, or until they look nicely browned when you lift the edge.
- Then turn them and cook 4-5 minutes more on the second side, or until the thickest part of the pork chop reaches at least 140F/60C on an Instant Read Meat Thermometer. (If you don't have a meat thermometer, poke one pork chop with a fork and make sure the juice is clear or only very slightly pink.)
- While pork cooks, chop red bell pepper, tomatoes, and parsley and slice green onion. Mix with lime juice and a little salt to make the relish.
- As soon as the pork reaches 140F/60C (or juice is clear), remove them to a plate and cover with foil. Let the pork rest 5 minutes. (It will continue to cook a bit, which is why I removed it at that temperature.
- Serve pork chops right away after the resting time is up, with a generous amount of the relish mixture spooned over the pork.
Notes
Use any brand of Creole Seasoning you prefer if you don't have Tony Chachere's Creole Seasoning (affiliate link). Use the smaller amount if you want it to be less spicy.
I'm a huge fan of Penzey's Pork Chop Seasoning (affiliate link) but it's probably optional if you don't have it and don't want to buy it.
If you use Tony Chachere's Creole Seasoning I would not add additional salt. If you use the salt-free Creole Seasoning or another spice blend without salt, I would add a pinch or two of salt to the relish.
Nutritional information is calculated with the smaller amount of Tony Chachere's Creole Seasoning and no added salt. I recommend using the salt-free seasoning if you need to watch your salt intake.
Recipe created by Kalyn and updated in 2023 by Kalyn and Kara.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 280Total Fat 15gSaturated Fat 4.2gTrans Fat 0gUnsaturated Fat 8.4gCholesterol 9mgSodium 1020mgCarbohydrates 7.2gFiber 1.9gSugar 2.9gProtein 30g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Creole Pork Chops with Tomato-Pepper Relish are a great low-carb meal. As long as you choose pork chops with less than 10% fat (or trim fat) they are great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Pork Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalynโs Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iโm sharing there.
Historical Notes for this Recipe:
These pork chops with Creole flavors and tomato and pepper relish were first posted in 2010! I loved the recipe but it never got that popular on the website, so in 2023 my niece Kara and I updated the recipe with some minor changes and greatly improved photos!
20 Comments on “Creole Pork Chops with Tomato-Pepper Relish”
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I'm always look for creative pork dishes. This really looks delicious. Pinned.
Yum…that salsa is delicious!!!! I only had some 1/2 inch bone in pork chops on hand so I couldn't pound them so I just cooked them longer. Great flavor in the seasoning and the salsa is perfect on this!! My daughter ate hers all up and wanted more which is very unlike her unless she REALLY likes something!
(Michelle, I tried to publish this from my iPhone and accidentally hit delete instead of publish, so I just had to copy the comment to post it. Sorry!)
Fantastic AGAIN! I've found so many wonderful recipes on your site, thank you for sharing!
What a colourful way to brighten up some pork cutlets!
Kalyn, this is a great recipe and so easy to prepare. The colors here are gorgeous……who wouldn't want to eat it?? Cheers!
CJ, I agree, it could go with a lot of things!
Thanks to the person from Tony Chachere's for clarifying about the Spices N' Herbs Seasoning. Love your products.
Cherri, thanks so much. So happy you liked it.
I felt like a food critic when I tasted the finished product of this beautiful recipe. The first bite was sweet and the sweetness of the pork came through. I thought, "Oh no, too sweet." Then the spices kicked in just like on television. Outstanding dish.
The tomato and garbanzo salad was just the right side dish.
Wonderful recipe! And to answer your question about the seasoning. The Spice 'N Herb is like the Original Seasoning with a blend of herbs, so the same heat with a little extra flavor. Feel free to check out all of our other seasonings (you might find a new favorite!) http://shop.tonychachere.com/seasonings-c-8030.html
Those chops look delicious.
And I could eat that salsa on everything! Everything!
Thank you for the nice feedback everyone. I'm glad people are liking the sound of this.
This pork dish looks amazing! I'm not the most inspired cook – but I read and try your recipes regularly. You are definitely inspiring! I especially like how you pair up your dishes with side dishes. That helps immensely. Thanks so much. I'm still waiting for your book!! Kim L.
What a beautiful recipe! Don't you love when experiments turn out even better than expected? I think Saints fans (and many others) will appreciate this recipe.
These look so wonderful! I just made the Soy and Garlic pork chop recipe from the SBD cookbook, which was good. Your recipe looks outstanding though – I'm definitely going to try it with the next batch of pork chops.
EEEEGADSS! I had a frozen pork loin, and this looked wonderful. Partially defrosted the loin, sliced the cutlets, let them defrost, made the rub (from Kalyn's link), FORGOT to put the brown sugar in (but some haven't been cooked yet so will rub a little on before cooking), sauteed up those babies for the child going to work and it was absolutely wonderful! he gave me a taste. Fresh, tender (the pounding was great and I have my mother's mallet), flavor…..eye candy…so happy to see this recipe today!
It was easy and fast to prep. the only "time" thing was the cutting up of the tomatoes. If someone had been helping, it would have been super speedy (all were doing chores).
Great recipe!!! keep it up….I always cook your items for the family….the hubby AND the teenagers!
Christine
Wow, this looks amazing. The colors are so vibrant–kudos to both your cooking and photographing skills!
I think this looks delicious and I've even got some of that seasoning! Thanks for the recipe.
Amazing photos Kalyn!!
And a wonderful dish ๐
This is a beautiful dish Kalyn! Such fresh flavors and vivid colors. I think you should just tell people you were hit with divine inspiration to create this when you found out the Saints were in the superbowl. i'll keep your secret :p
Kalyn, this looks fantastic! I live in southern Louisiana and use Tony's on everything (especially eggs or popcorn). The one in the picture is the original kind but they also have an extra spicy (which I like because it seems like more spice and less salt) and then they also have a salt free. There probably are a couple more varieties but I don't remember off hand. Oh, and they have a website, I've linked to it in a couple of my recipes ๐ Thanks for the awesome recipe, I'll be trying it for sure!