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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, saut� pork chops on each side until golden brown. Remove and keep warm. Drain excess fat from skillet if necessary and saut� 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.