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Cajun Pork Chop Bake Recipe

Planning to celebrate Mardi Gras with Cajun food, but donít have much time? Hereís a quick and easy Cajun casserole that can be prepared in just a few hands-on minutes before baking. Spicy Cajun Pork Chop Bake utilizes bone-in pork chops which are quite cheap, and budget-wise dehydrated vegetables, which need no chopping, saving loads of time. If there are fresh vegetables in the fridge to use up, however, they may be used interchangeably, but it will take a little more time to prepare this casserole. Technically to be authentic Cajun, the rice in this dish should contain only green peppers, but the color of the red peppers is nice, and the red peppers taste good; itís up to you. Itís always a good idea to keep dried vegetables on the pantry shelf; when used in soups and casseroles, there is virtually no difference in the taste and the minutes saved really add up.
Many Cajun dishes contain what is referred to as the ďCajun Holy Trinity,Ē which consists of celery, onion, and green peppers. Garlic is usually added (in large amounts), as well as cayenne and white and black pepper. Store-bought Cajun or Creole seasoning is great sprinkled on these chops, and it can be purchased with or without salt. Itís good to keep both on hand. If Cajun seasoning isnít on the pantry shelf, it can be made quickly by combining 2 tablespoons granulated onion, 2 tablespoons freshly ground black pepper, 1 tablespoon paprika, 1 teaspoon granulated garlic, 1/2 teaspoon ground white pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon dried marjoram, 1/4 teaspoon cayenne pepper, and 1 pinch dry mustard. (this mixture is quite hot Ė you can cut down a little on the black pepper and the cayenne if you prefer it a little milder). If using this mixture on the chops, sprinkle them lightly with salt in addition to the seasoning.

6 Servings

1 teaspoon vegetable oil
6 bone-in pork loin chops, 1/2" thick (about 2 pounds
1 1/2 teaspoons Cajun seasoning with salt
3 cups hot water

1 1/2 cups Converted Rice, (such as Uncle Ben's)
2 tablespoons dehydrated red and green peppers, or 1/2 of each red and green pepper, diced
1/4 cup dehydrated onion flakes, or 1 medium onion, chopped
2 tablespoons dehydrated celery, or 1/2 cup chopped fresh celery
1 teaspoon dehydrated garlic, or 2 cloves fresh garlic, minced
1 teaspoon - 1 tablespoon Cajun seasoning without salt (depending on how spicy you like it)
1 tablespoon granular chicken bouillon
1 15 oz. can red beans, drained and rinsed
  1. Preheat oven to 350į.
  2. Spray a 9 x 13" glass casserole dish with non-stick spray.
  3. Measure the rice, peppers, onions, celery, garlic, Cajun seasoning, granulated bouillon, and beans into the casserole dish; stir and spread evenly over the dish.
  4. Heat the oil in a skillet on high heat; quickly brown the chops in the oil, sprinkling them liberally with the Cajun seasoning containing salt. This may be done in batches if the chops don't all fit in the skillet at once. Once browned, lay the chops on the rice mixture.
  5. Add the water to the skillet, bring to a boil, and scrape any bits left from browning the chops. Pour the water over the chops.
  6. Cover the dish tightly with foil and bake 45 minutes to 1 hour or until the rice is done.

Amount Per Serving
Calories 544 Calories from Fat 98
Percent Total Calories From: Fat 15% Protein 31% Carb. 54%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 3 g
Cholesterol 74 mg
Sodium 378 mg
Total Carbohydrate 73 g
Dietary Fiber 5 g
Sugars 4 g
Protein 42 g

Vitamin A 0% Vitamin C 4% Calcium 0% Iron 25%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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