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Pork Chops Creole




Source of Recipe


The Junior League of Houston, Inc.
Pork Chops Creole
from the Houston Junior League Cookbook



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INGREDIENTS:
6 loin pork chops, 1-inch thick
Flour
1 medium onion, chopped
1 can (1-pound) tomatoes
1/2 green pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons Worcestershire sauce
1 cup uncooked rice
TO PREPARE:
Dust pork chops on both sides with flour. In a lightly greased skillet, sauté pork chops on each side until golden brown. Remove and keep warm. Drain excess fat from skillet if necessary and sauté onion until tender. Add tomatoes, green pepper, salt, pepper and Worcestershire sauce. Return pork chops to tomato mixture and simmer, covered, 1 hour or until tender. Meanwhile, cook rice. Arrange pork chops on a heated platter. Cover chops with hot fluffy rice; then pour the tomato sauce over all.

SERVES: 6



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Copyright 1992 The Junior League of Houston, Inc. All rights reserved.