- 1/4 cup all-purpose flour
- 4 boneless pork loin chops (3/4 inch thick)
- 5 tablespoons olive or vegetable 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 over medium-high heat, brown pork chops 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 simmer for 10-15 minutes or until meat juices run clear. Serve sauce over pork chops; sprinkle with parsley. Yield: 4 servings.
Reviews forPork Chops Creole
"This is a very simple but tasty recipe. I added some carrots to it too and it was good. Even for children (if you reduce the amount of hot sauce )."