Prep 10 mins
Cook 30 mins
From 1001 low-fat Recipes. Very nice, tender pork chops. I like to cook my rice in chicken broth to give it a little more flavor.
- vegetable oil cooking spray
- 4 pork loin chops, fat trimmed
- 1 medium onion, chopped
- 1 small green bell pepper, sliced
- 1⁄2 cup sliced celery
- 2 large garlic cloves, minced
- 1 (14 ounce) can stewed tomatoes, drained
- 1 (4 ounce) canchopped green chilies
- 2 tablespoons parsley, chopped
- salt and pepper, to taste
- 4 cups cooked rice
- Spray large skillet with cooking spray; heat over medium heat until hot.
- Cook pork chops until browned, 3 to 4 minutes on each side. Remove from skillet.
- Add onion, bell pepper, celery, and garlic to skillet; saute until tender, 3 to 4 minutes.
- Stir in tomatoes and chilies; heat to bloiling.
- Reduce heat and simmer, uncovered, 5 minutes.
- Add pork chops; simmer covered until pork chops are tender, about 20 minutes.
- Stir in parsley; season to taste with salt and pepper.
- Serve over rice.
This was very good. I used pork steaks instead of chops. I made it as written and added a couple of fresh mushrooms. I served it over rice with fresh asparagus on the side. The meat was very tender and the sauce was excellent. Thanks for sharing. Made for PAC 2011.
Very similar to maquechoux, only without the corn. Very tasty, but I do miss the corn.
4.5 stars, DH was delighted, I thought it could use some Creole seasoning or sauteed livers or gizzards for added depth to warrant a "Bayou" label. Made for Nif's Easy After Work Meals Party at Potluck Tag.