Creole Pork Chops:
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Here is a spicy recipe with a touch of New Orleans |
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What you need. |
What you do. |
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4 center cut pork chops 1/2 to 3/4 inch thick. 3 tbsp. corn oil. |
In a 10 or 12 inch skillet, brown the chops in oil on medium
heat. 8 to 10 minutes on each side. |
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Reduce heat, remove chops and set aside. |
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1/4 cup water. 1 cup chopped cooking onion and 1 cup chopped
celery with leaves. |
Add water, onions and celery to skillet. Saute for 10 minutes. |
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1 cup seeded and chopped green pepper. |
Add green pepper and saute for 5 minutes more. |
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4 cups ripe tomatoes, pealed and cut into 1 inch chunks. 2 tbsp.
cider vinegar. 1 & 1/2 tsp. salt. 1 tbsp. brown sugar. 1
tsp. ground cayenne pepper. |
Add tomatoes, salt, vinegar, brown sugar, and cayenne pepper.
Saute for 10 minutes. |
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Return chops to skillet, cover and simmer for 1 & 1/2 to
2 hours. Turn the chops occasionally. |
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Place chops on a warm platter and put the sauce in a gravy boat.
Serve with cooked rice. |