Creole pork chops

6 servings

Ingredients

QuantityIngredient
6Pork chops
3tablespoonsPeanut oil
2mediumsOnions, sliced
2clovesGarlic, minced
¼cupChopped green pepper
½cupDry white wine
1canTomatoes
3tablespoonsLemon juice
tablespoonWorcestershire sauce
1teaspoonSalt
¼teaspoonPepper
1Bay leaf
3cupsHot cooked rice
Tabasco sauce to taste

Directions

Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on both sides in 1-½ tablespoons hot oil in skillet; drain chops and discard drippings. Add 1-½ tablespoons oil. Saute onions and garlic in skillet for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a boil; stirring to deglaze skillet.

Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon juice, seasonings, and enough water to cover chops if necessary.

Simmer, lightly covered, for 1 hour or until chops are tender, turning occasionally. Remove chops to warming platter. Remove bay leaf. Cook sauce over high heat until thickened to desired consistency. Spoon over chops. Serve over rice.

Yeild: 6 servings