Creole Pork Chops

"From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce."
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Ready In:
1hr 20mins




  • In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
  • Remove the chops as they brown, and keep warm in a 180 degree oven.
  • Reserve 3 tbls.
  • of the pan drippings, and pour off the excess.
  • Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
  • Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
  • Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
  • Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
  • Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.

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  1. This is by far the best Creole Pork Chop recipe I have tried. My family isn't so fond of bay leaves so I leave that out and the flavor is amazing.
  2. VERY nice. Bright flavor and very tender meat. Followed the recipe as written and found the dish a little too salty for us and think that we'd start with 3/4 teaspoon of salt to start with and add more later as necessary. We served it with rice, but it would be equally nice with pasta. We'll be making this again


Born in the deep south and raised on good ole southern home cookin' - I've grown to love cooking all types of food and enjoy trying new recipes. I now live in Arizona with hubby. My two sons are attending college and enjoy learning to cook from their mom. They are very good guinea pigs! I'm a substitute teacher at the elementary level and love working with children - they are our future.
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