- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1/8 to 1/4 teaspoon cayenne pepper
- 4 boneless pork loin chops (4 ounces each)
- 2 tablespoons canola oil
- 1 can (8 ounces) tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/4 cup chopped celery
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon minced garlic
- In a small bowl, combine the first six ingredients; rub over both sides of pork.
- In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Creole Pork Chops
"Delicious! I served this over white rice with steamed broccoli on the side. And yes, it should be simmered for 15-20 covered after adding all ingredients per original recipe in magazine."
"The recipe, as printed in the 'Quick Cooking 2009 Annual' does show to cook 15 to 20 minutes after the sauce and vegetables are added. I used part of a pork tenderloin I'd thawed, and cut into slices . I served with mashed potatoes - hubby went back for seconds, and almost licked the plate. It will surely go into my favorites box."
"These pork chops were highly approved by the male members of my family--and one of them does not list pork chops on his favorites list! The only change I made was to add a sprinkle of cayenne pepper to the sauce--not much of a change at all. Recipe yielded an authentic creole flavor.Recommendation: Double or triple the rub ingredients for adequate amount to spread on both sides. Also can use commercial creole seasoning to sprinkle on chops."
"Tasty & moist"
"My family LOVES this recipe. Excellent served over rice."