Recipe For Stewed Tomatoes

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Low Fat Grilled Creole Pork and Peppers

Low Fat Grilled Creole Pork And Peppers

Ingredients

  • nonstick cooking spray
  • 4 banana peppers, or 2 anaheim chilies
  • 2 tablespoons tomato paste
  • 2 teaspoons red-wine vinegar
  • 1/2 teaspoon reduced-sodium
  • worcestershire sauce
  • 1/2 teaspoon creole mustard
  • 1/2 teaspoon fresh thyme leaves, or 1/8 teaspoon dried thyme
  • 1 butterflied pork chop, 3/4 inch thick, or boneless loin chop , about 1/2 pound
  • 1 teaspoon ground cajun seasoning, blend for pork

    • Method

  • Heat grill to low to moderate heat or set oven to broil.
  • Spray rack or broiler pan with nonstick cooking spray.
  • Place peppers 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 peppers in paper bag.
  • Close tightly; let stand 15 minutes.
  • Mix tomato paste, 2 tablespoons water, vinegar, Worcestershire sauce, mustard and thyme; set aside.
  • Remove peppers from bag.
  • Peel; discard skin.
  • Keep peppers warm.
  • Trim excess fat from pork chops.
  • Slash outer edge of fat on pork 1/4 inch deep to prevent curling.
  • Rub both sides of pork with Cajun seasoning blend.
  • Place pork on rack or broiler pan.
  • Grill pork 4 to 5 inches from heat about 4 minutes, until seasoning browns; brush with tomato sauce.
  • Grill 1 minute; turn.
  • Grill 3 minutes longer; brush with sauce.
  • Grill 1 to 2 minutes longer.
  • Heat remaining sauce to boiling; serve over pork and peppers.
  • Note: You may use 1/2 teaspoon country-style Dijon mustard mixed with a dash of prepared horseradish for the Creole mustard.
  • Makes 2 servings.
  • Preparation time: 20 minutes.
  • Cooking time: 20 minutes.
  • Per serving: About 528 cal, 30 g pro, 74 g car, 12 g fat, 20% cal from fat, 55 mg chol, 139 mg sod, 4 g fiber.

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