Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 | Pork chops |
| 3 tablespoons | Peanut oil |
| 2 mediums | Onions, sliced |
| 2 cloves | Garlic, minced |
| ¼ cup | Chopped green pepper |
| ½ cup | Dry white wine |
| 1 can | Tomatoes |
| 3 tablespoons | Lemon juice |
| 1½ tablespoon | Worcestershire sauce |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 | Bay leaf |
| 3 cups | Hot cooked rice |
| Tabasco sauce to taste |
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