Pork Chops Creole

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2 hours 4 Servings Print RecipeEmail Recipe


3tablespooncorn oil (or peanut oil)
8 cut pork chops (cut 3/8 to 1/2 inch thick, trimmed of extra fat)
2mediumonions (sliced)
1 green bell pepper (sliced)
2largegarlic cloves (finely chopped)
1⁄2cupdry white wine
16ouncecanned italian peeled tomatoes (with their juice)
3tablespoonlemon juice
1 1⁄2tablespoonworcestershire sauce
1⁄8teaspoonhot pepper sauce
1⁄4teaspoonground black pepper
1 bay leaf


In a large deep skillet or flameproof casserole, heat 1.5 tablespoons of the oil. Add the pork chops (in batches if necessary) and fry over moderately high heat, turning once, until browned on both sides, about 10 minutes. Remove the chops and set aside. Discard the fat from skillet.

Heat the remaining 1.5 tablespoons oil in the skillet. Add the onions and sauté over moderately high heat, stirring occasionally, until lightly browned, 3 to 5 minutes. Add the green pepper and garlic and sauté until the garlic is fragrant, about 1 minute.

Add the wine and bring to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to moderate. Return the chops to the skillet and spoon some of the onions and peppers over them. Add the tomatoes and their juice, lemon juice, Worcestershire sauce, hot pepper sauce, salt, black pepper and bay leaf. Add enough water to cover.

Partially cover the pan and simmer, turning the chops occasionally, until they are very tender, about 1 hour.

If the sauce is watery, increase the heat to high and boil to thicken slightly. Serve over white rice.

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