Creole Pork Chops

Oxmoor House
6 servings


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6 (1-inch-thick) pork loin chops (about 2 1/2 pounds)
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 medium onion, chopped
1/2 cup chopped green pepper
1 (14 1/2-ounce) can whole tomatoes, undrained and chopped
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice


Dredge pork chops in flour; brown on both sides in oil in a large skillet over medium heat. Drain on paper towels. Remove drippings from skillet, reserving 1 tablespoon in skillet.

Sauté onion and green pepper in hot drippings until tender. Add tomatoes, Worcestershire sauce, salt, and pepper. Return pork chops to skillet. Cover and simmer 1 hour or until pork chops are tender. Serve over rice.

Created date

February 2010