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One-Skillet Creole Pork Chops

 One-Skillet Creole Pork Chops
“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 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

One-Skillet Creole Pork Chops (continued)

Directions (continued)

  • 8-12 minutes or until a meat thermometer reads 165°. Yield: 8
  • servings.
Nutritional Facts: 1 pork chop with 1/2 cup sauce mixture (calculated without rice) equals 221 calories, 9 g fat (3 g saturated fat), 54 mg cholesterol, 412 mg sodium, 11 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.