Prep 25 mins
Cook 15 mins
This one came from one of my many cooking magazines and it definitely satisfies my husband's "spicy" tooth without being too spicy for me. (Originally submitted by Amy Gross of Swanton, OH)
- 8 boneless pork loin chops (3/4 oz thick and 6 oz each)
- 4 teaspoons canola oil
- 2 large onions, sliced
- 1 medium green pepper, cut into strips
- 1 medium yellow sweet pepper, cut into strips
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 2⁄3 cup water
- 1 teaspoon creole seasoning (Tony Chachere's is the best or see note at bottom of recipe if you don't have any on hand)
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- hot cooked rice, for serving
- In a large skillet (or the electric skillet works well to hold everything), heat oil over Medium-High heat and brown pork chops on both sides in batches. Set aside and keep warm.
- In the same skillet, saute the onions, green pepper and yellow pepper until tender (about 7-10 minutes).
- Reduce heat to medium and return pork chops to skillet.
- Combine the soup, water, Creole seasoning, pepper and salt and pour over the chops; bring to a boil.
- Reduce heat to Medium-Low, cover and simmer for 12-14 minutes or until meat is tender and internal temperature reaches 145 degrees.
- Serve immediately with rice if desired.
- TO FREEZE FOR LATER:.
- If freezing, allow to cool after cooking. Place in a freezable container and freeze for up to 3 months.
- TO REHEAT FROZEN CHOPS:.
- Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a meat thermometer reads 145.
- IF YOU DON'T HAVE CREOLE SEASONING, USE THIS:.
- 1/4 tsp EACH salt, garlic powder and paprika; ALSO a pinch EACH of dried thyme, ground cumin and cayenne pepper.