“This recipe is one of my family's favorites, and it usually becomes a favorite of whomever tries it. It's so easy to make. You can't beat a one-skillet dish!” Amy Gross - Swanton, OH
- 8 boneless pork loin chops (3/4 inch thick and 6 ounces each)
- 4 teaspoons canola oil
- 2 large onions, sliced
- 1 medium green pepper, cut into strips
- 1 medium sweet yellow pepper, cut into strips
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 2/3 cup water
- 1 teaspoon Creole seasoning
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Hot cooked rice, optional
- In a large skillet, brown pork chops in oil on both sides in batches. Set aside and keep warm. In the same skillet, saute the onions, green pepper and yellow pepper until tender.
- Return pork chops to the skillet. Combine the soup, water, Creole seasoning, pepper and salt; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender.
- Serve immediately with rice if desired, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
- To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a meat thermometer reads 165°. Yield: 8 servings.
Originally published as Pork Chops Creole in Simple & Delicious May/June 2009, p10
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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