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Creole pork chops

Creole pork chops
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Ingredients/Components

  • packed brown sugar - 1 tsp
  • salt - 1/4 tsp
  • butter - 1/4 c
  • egg, slightly beaten - 1 item
  • pepper - 1/8 tsp
  • chopped onion - 1/3 c
  • chopped celery - 1/3 c
  • chili powder - 1/2 tsp
  • bay leaf - 1 item
  • can tomato sauce - 1 oz
  • chopped green pepper - 1/4 c
  • cayenne - 1/8 tsp
  • large clove garlic, minced - 1 item
  • pork chops 1/2-inch thick - 8 item
  • crumbled corn bread - 2 c
  • can whole tomatoes undrained, cut up - 1 oz

How to make creole pork chops:

Preheat oven to 350°. In large skillet, melt 2 tablespoons butter. Add 4 chops. Brown both sides over medium heat. Repeat with remaining chops. Remove from skillet and set aside.

In large skillet, combine remaining 2 tablespoons butter, onion, celery, green pepper and garlic. Cook and stir over medium heat until tender. Remove from heat. In medium mixing bowl, combine corn bread, egg and half of the onion mixture. Set aside.

To remaining mixture in skillet, add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf. Simmer, uncovered, for about 10 minutes. Remove from heat; remove bay leaf.

In 3-quart casserole, place 4 pork chops. Spread corn bread mixture over chops. Arrange remaining chops on top. Pour sauce over. Cover and bake at 350° for 45 to 55 minutes or until chops are tender. Makes 4 servings.

Recipe categories: Main dish, Pork chop, Pork.

Rating:
Creole pork chops
3.6
Average rating: 3.6 of 5, total votes: 7
Cook. Time: PT1H20M
Total Time: PT1H20M


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Related ingredients:
butter, water, vegetable oil, cloves garlic, minced, onion, chopped, spaghetti, cooked and drained, fresh spinach, spaghetti, cooked, chicken or turkey, cooked and diced, canned tomatillos, drained
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