Grilled Creole Pork and Peppers
You will need:
- 4 banana peppers or 2 Anaheim chilies
- 2 tablespoons tomato paste
- 2 tablespoons water
- 2 teaspoons red wine vinegar
- 1/2 teaspoon reduced-sodium Worcestershire sauce
- 1/2 teaspoon Creole mustard
- 1/2 teaspoon fresh or 1/8 teaspoon dried thyme leaves
- 1 butterflied pork chop or boneless loin chop, 3/4 inch thick (1/2 pound)
- 1 teaspoon ground Cajun seasoning blend for pork
- Heat the grill on low to moderate heat.
- Spray the rack with nonstick cooking spray.
- Place the peppers on the grill.
- Grill the peppers 4 to 5 inches from the heat for about 4 minutes, turning several times, until skin is blistered and charred.
- Place the peppers in a paper bag.
- Close tightly and let stand for 15 minutes.
- Mix the tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme, then set aside.
- Remove the peppers from the bag.
- Peel off the skin and discard.
- Keep the peppers warm.
- Trim the excess fat from the pork chops.
- Slash the outer edge of the fat on pork 1/4 inch deep to prevent curling.
- Rub both sides of the pork with the Cajun seasoning blend.
- Place the pork on rack and grill the pork 4 to 5 inches from heat for 4 minutes or until seasoning browns, then brush with tomato sauce.
- Grill for 1 minute and turn.
- Grill 3 minutes longer then brush with sauce.
- Grill 1 to 2 minutes more.
- Heat the remaining sauce to boiling and serve over pork and peppers.
Well folks, enjoy your dinner and I will see you all tomorrow for another wonderful edition of Everyday Meals. Good night!