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Pork Chops Creole Recipe

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A sure way to perk up pork chops is with this herbed creole sauce. You can adjust the range of seasonings to suit your tastes. The red sauce with a sprinkle of green parsley makes a pretty presentation on the plate.

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Pork Chops Creole Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1/4 cup all-purpose flour
4 pounds boneless pork loin chops (3/4-iinch thick and 4 ounces each)
5 tablespoons olive oil
1 large onion, thinly sliced
1/2 cup finely chopped green pepper
1 celery rib, finely chopped
2 garlic cloves, minced
2 cups stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 1-1/2 teaspoons dried thyme
1/4 to 1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
Minced fresh parsley

Directions

Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat.
In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm.
In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce.
Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a meat thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley. Yield: 4 servings.

Originally published as Pork Chops Creole in Country Woman July/August 2002, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pork Chops Creole (2)

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Pork Chops Creole

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Reviewed on Apr. 06, 2012 by jmkasprak

I added a teaspoon of cajun seasoning to the flour for a little extra kick, and since I had very thick pork chops, I popped the pan into the oven for almost two hours to get nice, tender meat. We really enjoyed this dinner.