Creole Pork Chops & Cornbread Casserole

Submitted by mightyro_cooking4u

"From The Black Family Reunion cookbook. Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans,La."

 

• Ready In: 1hr 25mins
• Ingredients: 16
• Serves: 8

ingredients

• 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

directions

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.

Reviews

[David W.]

Didn't have Cayanne used Ancho gave good flavor and fresh tomatoes yum!

 

[equestrienne.em]

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.

 

[Chelley-Chelle]

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

 

[teresas]

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. :)

 

[French Tart]

This was without doubt an amazingly filling and VERY tasty meal - we both loved it Ro! I halved the quantities for the two of us, with seconds for tomorrow. The seasoning was lovely, and the cornbread dressing was SPOT ON! I used lean pork chops and home-made cornbread by msjill111 - Mom's Southern Cornbread, and we had an extra wedge with our meal! I added a bit more chilli, as I like it hot!! Made for the Ragin' Creole and Cajun event in the photo's forum and very much enjoyed thanks! FT:-)