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    Pork Chops Creole


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    Recipe Introduction


    Kathy Hobein
    Phoenix Textile Cookbook
    St. Louis, MO

    1 1/2 lbs porkchops..
    sprinkle with garlic salt,
    and pepper to taste..
    coat the bottom of large skillet
    with vegetable oil over medium heat..
    cook chops until browned on both sides..

    stir together.
    1 can condensed tomato rice soup
    1/2 soup can water
    2 Tab brown sugar
    2 Tab white vinegar in a bowl..

    when chops are browned top each with a slice of onion and green pepper..
    pour soup mixture over all..
    sprinkle with 1/8 tsp crushed thyme..
    cover and simmer 1 hour,stirring occasionally..


    Sauce is good over mashed potatoes..
    serves 4 to 6
 

 

 

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