Prep 20 mins
Cook 1 hr 5 mins
From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La.
- 4 tablespoons shortening, Butter Flavor Crisco, divided
- 8 pork chops, 1/2 inch thick
- 1⁄3 cup onion, chopped
- 1⁄3 cup celery, chopped
- 1⁄4 cup bell pepper, green, chopped
- 1 garlic clove, minced
- 2 cups cornbread, crumbled
- 1 egg, lightly beaten
- 1 (14 1/2 ounce) can tomatoes, whole, drained, cut up
- 1 (8 ounce) can tomato sauce
- 1 teaspoon brown sugar
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon cayenne pepper
- 1 bay leaf
- 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.
- Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
- 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.
- Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
- Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.
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.
I really enjoyed this dish. I used a cornbread stuffing mix plus I brined the porkchops, so it was a little too salty. As the chops cook in a sauce I might skip the brining next time. And believe me, there WILL be a next time. YUM
We really enjoyed this, even thou we wanted more flavor. :) I guess we really like spicy food. I could see adding some creole spice to this dish. I cut it way down...to two servings and cooked it in a 1 qtr casserole dish. It worked out perfect. The cornbread stuffing was so delicious and I used fresh tomatoes and a tad bit more tomato sauce for the topping. Oh!, and a regular size corn muffin is perfect for (1/2 cup,what I needed) of crumbled cornbread. Also my chops were more like 1 inch thick but the cooking time was spot on. I cooked it for 45 mins and they were so tasty. The small bit of bay leaf wanted in the photo shoot. :( sorry, I forgot to remove it until I plated it. Thanks for posting. :)