Menu
Creole Pork Chops Creole Pork Chops
Creole Pork Tenderloin with Vegetables Creole Pork Tenderloin with Vegetables
Cuban-Style Pork Chops Cuban-Style Pork Chops
Spiced Pork Chops Spiced Pork Chops
Creole Sausage and Vegetables Creole Sausage and Vegetables
Pork Chops Normandy Pork Chops Normandy
Tex-Mex Pork Chops Tex-Mex Pork Chops
Pork Chops Charcutiere Pork Chops Charcutiere
Mexican Pork Chops Mexican Pork Chops
Creole Cabbage Creole Cabbage
Creole Shrimp & Sausage Creole Shrimp & Sausage
Pork Chops with Dijon Sauce Pork Chops with Dijon Sauce
Veggie Chicken Creole Veggie Chicken Creole
Pork Chops with Mustard Sauce Pork Chops with Mustard Sauce
Pork Chops with Blackberry Sauce Pork Chops with Blackberry Sauce
Chicken Creole Chicken Creole
Pork Chops Deluxe Pork Chops Deluxe
Special Pork Chops Special Pork Chops
Dijon Pork Chops Dijon Pork Chops
Southwestern Pork Chops Southwestern Pork Chops

Pork Chops Creole

2 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Sep. 23, 2022
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.
Pork Chops Creole
Pork Chops Creole Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1/4 cup all-purpose flour
  • 4 boneless pork loin chops (3/4-inch 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

Directions

  1. Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat.
  2. In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm.
  3. 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.
  4. Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.

Nutrition Facts

1 each: 390 calories, 23g fat (5g saturated fat), 55mg cholesterol, 559mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 24g protein.