Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce.

Ingredients Nutrition

Directions

  1. 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.
  2. Remove the chops as they brown, and keep warm in a 180 degree oven.
  3. Reserve 3 tbls.
  4. of the pan drippings, and pour off the excess.
  5. Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
  6. Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
  7. Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
  8. Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
  9. Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.

Reviews

(2)
Most Helpful

This is by far the best Creole Pork Chop recipe I have tried. My family isn't so fond of bay leaves so I leave that out and the flavor is amazing.

mandab310 June 04, 2011

VERY nice. Bright flavor and very tender meat. Followed the recipe as written and found the dish a little too salty for us and think that we'd start with 3/4 teaspoon of salt to start with and add more later as necessary. We served it with rice, but it would be equally nice with pasta. We'll be making this again

mollypaul January 25, 2008

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