Easy Pork Chops Creole (Oamc - Make Ahead)
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!