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Pork Chops Creole

 Pork Chops Creole
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Pork Chops Creole (continued)

Directions (continued)

  • simmer for 10-15 minutes or until a meat thermometer reads 160°.
  • Serve sauce with pork chops; sprinkle with parsley. Yield: 4
  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.