Creole Pork Chops & Cornbread Casserole

Total Time
1hr 25mins
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.

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.


Most Helpful

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.

equestrienne.em November 08, 2010

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

Chelley-Chelle May 19, 2010

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 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. :)

teresas January 22, 2010

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