Creole Pork Chops & Cornbread Casserole

READY IN: 1hr 25mins
Recipe by mightyro_cooking4u

From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La.

Top Review by equestrienne.em

My husband and I both enjoyed this dish. We thought it was very flavorful and the porkchops turned out very moist and tender. I did add just a little creole seasoning, and since I was out of canned tomatos and tomato sauce, I just used one can of undrained diced tomatoes and it turned out very well. I will definitely be making this again.

Ingredients Nutrition


  1. Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
  2. Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
  3. Add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. Simmer about 10 minutes. Remove from heat. Remove bay leaf.
  4. Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
  5. Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.

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