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.
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
- 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.
- 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
- 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)
- 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.
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.
Amount 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 Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m 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!