Creole Pork Chops For 100

When it comes to hosting a large gathering or special event, preparing food in bulk can be both fun and challenging. If you find yourself in need of a delicious and hearty main course to serve a crowd, look no further than these Creole Pork Chops. Packed with flavor and spice, this recipe is perfect for satisfying the appetites of a large group. These tender and juicy pork chops are seasoned with a blend of Creole spices that will transport your guests straight to the heart of Louisiana. Follow along as we guide you through the steps to make Creole Pork Chops for 100 people.

**Creole Pork Chops For 100**

**Ingredients:**
– 100 pork chops, bone-in
– 4 cups vegetable oil
– 1 cup all-purpose flour
– 4 cups chicken broth
– 3 large onions, diced
– 6 green bell peppers, diced
– 6 red bell peppers, diced
– 2 cups celery, diced
– 1 cup garlic, minced
– 2 cups Creole seasoning
– Salt and pepper to taste

**Instructions:**
1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the Creole seasoning, salt, and pepper. Season each pork chop generously on both sides with the spice mixture. Set aside.

3. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the pork chops on both sides until they are golden brown, about 3-4 minutes per side. Transfer the seared pork chops to a large roasting pan as you go.

4. Once all the pork chops are seared and in the roasting pan, place the pan in the preheated oven. Bake the pork chops for 1 hour, or until they are cooked through and tender.

5. While the pork chops are baking, prepare the Creole gravy. In the same skillet or Dutch oven used to sear the pork chops, add the diced onions, bell peppers, celery, and garlic. Cook the vegetables until they are soft and fragrant, about 5-7 minutes.

6. Sprinkle the flour over the vegetables and stir to combine, creating a roux. Cook the roux for 2-3 minutes to eliminate the raw flour taste.

7. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Cook the gravy until it thickens and coats the back of a spoon, about 10-15 minutes.

8. Once the pork chops are done baking, remove them from the oven and pour the hot Creole gravy over the pork chops in the roasting pan.

9. Serve the Creole Pork Chops hot, garnished with fresh parsley and a sprinkle of additional Creole seasoning for a burst of flavor.

Enjoy these Creole Pork Chops with your guests for a delightful and satisfying meal that celebrates the bold flavors of the South. This recipe can easily be adjusted to accommodate smaller gatherings or frozen for future meals. Embrace the spirit of New Orleans cuisine with this impressive dish that is sure to please a crowd.