Creole Pork Chops
Breaded and browned pork chops are topped with traditional Creole seasonings, including onion, green pepper and celery and baked. Serve with hot cooked rice.
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon rosemary
6 pork chops, 1/2-inch thick
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium-size green pepper, chopped
2 celery ribs, thinly sliced
2 garlic cloves, finely minced
2 tablespoons butter
2 cups beef broth
1/2 pound fresh mushrooms, halved
1 (14-ounce) can ready-cut tomatoes with juice
1 (6-ounce) can tomato paste
1 tablespoon dried parsley
1 bay leaf
Hot cooked rice for accompaniment
- Combine flour, salt, pepper and rosemary. Dredge pork chops in flour mixture.
- Heat oil in large skillet over medium heat. Brown pork chops on both sides.
- Place pork chops into a lightly greased 13 x 9 x 2-inch baking dish. Set aside.
- Saute onion, green pepper, celery and garlic in butter in same skillet until tender. Add beef broth, mushrooms, tomatoes, tomato paste, parsley and bay leaf. Simmer, uncovered, for 20 minutes, stirring occasionally. Remove bay leaf, discard.
- Pour sauce over pork chops. Cover and bake at 325°F (160°C) for 1 hour or until pork chops are done.
- Serve over rice.
Makes 6 servings.