Grilled Creole Pork and Chiles recipe

Makes: 2 servings

4 banana chiles or 2 Anaheim chiles
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Creole mustard
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1 butterflied pork chop or boneless loin chop, 3/4 inch thick (1/2 pound)
1 teaspoon Cajun seasoning blend for pork

1. Spray rack or broiler pan with cooking spray. Heat coals or gas grill to low to moderate heat or set oven control to broil. Place chiles 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 chiles in paper bag. Close tightly; let stand 15 minutes.

2. Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove chiles from bag. Peel off skin; discard. Keep chilies warm.

3. Rub both sides of pork with Cajun seasoning blend. Place pork on grill or rack in broiler pan. Grill 4 to 5 inches from heat about 4 minutes or until seasoning browns; brush with tomato sauce. Grill 1 minute; turn. Grill 3 minutes longer; brush with sauce. Grill 1 to 2 minutes or until pork is slightly pink in center.

4. Heat remaining tomato sauce to boiling. Serve over pork and chilies.

Nutrition Information: 1 Serving: Calories 235 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 70 mg; Sodium 210 mg; Total Carbohydrate 13 g (Dietary Fiber 2 g); Protein 27 g

Percent Daily Value*: Vitamin A 24 %; Vitamin C 100 %; Calcium 2 %; Iron 14 %

Exchanges: 2 Vegetable; 3 Lean Meat; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Substitution
Use 1/2 teaspoon country-style Dijon mustard mixed with a dash of prepared horseradish for the Creole mustard.

Did You Know...
Cajun seasoning can vary widely, but expect to find garlic, onion, chiles, black pepper, mustard and celery in it.

Recipe and photograph provided courtesy of Betty Crocker 2008/TM General Mills.