CREOLE PORK CHOPS

Creole Pork Chops image

From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.

Provided by Candy C

Categories Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

8 pork loin chops, 3/4 inches thick,well-trimmed
3 tablespoons cooking oil
1 cup finely chopped yellow onion
1 cup finely chopped green pepper
1 cup finely chopped celery
2 cloves garlic, finely chopped
1 (28 ounce) can whole canned tomatoes, undrained
3 tablespoons tomato paste
3 cups beef stock or 3 cups beef broth
1 teaspoon sugar
1 bay leaf
1 teaspoon ground oregano
1 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons finely chopped parsley

Steps:

In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
Remove the chops as they brown, and keep warm in a 180 degree oven.
Reserve 3 tbls.
of the pan drippings, and pour off the excess.
Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.

*** Explore more Creole Pork Chops Recipes »

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