Recipe by Candy C
From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.
- 8 pork loin chops, 3/4 inches thick,well-trimmed
- 3 tablespoons cooking oil
- 1 cup finely chopped yellow onion
- 1 cup finely chopped green pepper
- 1 cup finely chopped celery
- 2 cloves garlic, finely chopped
- 1 (28 ounce) can whole canned tomatoes, undrained
- 3 tablespoons tomato paste
- 3 cups beef stock or 3 cups beef broth
- 1 teaspoon sugar
- 1 bay leaf
- 1 teaspoon ground oregano
- 1 1⁄2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons finely chopped parsley
Directions See How It's Made
- In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
- Remove the chops as they brown, and keep warm in a 180 degree oven.
- Reserve 3 tbls.
- of the pan drippings, and pour off the excess.
- Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
- Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
- Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
- Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
- Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.