Fall cooking that saves time and money:
1) Use pre-portioned simple meats like pork chops, chicken breasts, tilapia fillets, ground meat patties
2) Use shelf stable pantry items to add personality and flavor like Tony Chachere’s Creole products, jams and jellies, nuts and dried fruits
3) Rely on stove-top cooking like sautéing, stir frying, and steaming. All are quick preparation methods.
Spicy Plum Chops over Pecan Orchard Rice
Serves 6
6 Pork Chops, ½” thick, bone in
Tony Chachere’s Creole Seasoning
Olive Oil
1/2 cup Onion, chopped
2 tsp Garlic, chopped
½cup Chicken Broth, low sodium
1 cup Plum Jam or Jelly
2 box Tony Chachere’s Butter and Herb Rice
2 Tb Butter
½cup Pecan pieces, toasted
½cup Golden Raisins
3 Tb Parsley, chopped
Liberally season pork chops with Tony Chachere’s Creole Seasoning. Fry chops in olive oil until brown on both sides. Remove from pan, and reserve. Pour out any excess oil in the pan, add onion and garlic, and cook one minute. Add broth and jam and stir until jam is blended well. Add chops back to pan, and cover. Cook for five minutes on medium low heat. Meanwhile, prepare rice mix according to package directions. Add butter, toasted pecans, raisins, and parsley. Fluff and fold with a fork to blend. Serve chops over rice with drizzle of sauce.
