One-Skillet Creole Pork Chops Recipe

4.5 2 2
One-Skillet Creole Pork Chops Recipe
One-Skillet Creole Pork Chops Recipe photo by Taste of Home
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One-Skillet Creole Pork Chops Recipe

Read Reviews
4.5 2 2
Publisher Photo
“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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 8-12 minutes or until a thermometer reads 165°. Yield: 8 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Pork Chops Creole in Simple & Delicious May/June 2009, p10

Nutritional Facts

1 each: 221 calories, 9g fat (3g saturated fat), 54mg cholesterol, 412mg sodium, 11g carbohydrate (6g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. Serve immediately with rice if desired, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
  4. 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 thermometer reads 165°. Yield: 8 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Pork Chops Creole in Simple & Delicious May/June 2009, p10

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Reviews forOne-Skillet Creole Pork Chops

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MY REVIEW
cindikg User ID: 1320241 94101
Reviewed Sep. 8, 2011

"I enjoyed this recipe. The sauce is delicious and the only thing I would change is make more of the sauce. We couldn't get enough of it for our rice."

MY REVIEW
nussearvp User ID: 3348349 142774
Reviewed Feb. 3, 2011

"My son is a very picky eater and he just loves these pork chops. Luckily, so does everyone else in the house!"

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