Creole Pork
Ingredients
- 8 loin pork chops, 3/4 inch thick
- 3 Tbs vegetable oil
- 1 cup onion, finely chopped
- 1 cup green or red bell pepper, finely chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 28 oz whole tomatoes, undrained
- 3 Tbs tomato paste
- 3 cups beef broth
- 1 tsp sugar
- 1 bay leaf
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 Tbs fresh parsley, minced
Directions
Rinse chops and pat dry with paper towels. Heat oil in a Dutch oven. When hot, add chops and brown 3 minutes on each side. Remove chops as they brown and keep warm. Discard all but 3 tablespoons pan drippings. Add onion and bell pepper, celery and garlic and sauté 5 minutes. Stir in tomatoes, tomato paste, beef broth, sugar, bay leaf, oregano, salt and pepper. Reduce heat and cover. Simmer 30 minutes, stirring occasionally. Return chops to Dutch oven and cook minutes, turning once. Transfer chops to a large, deep, heated platter. Remove bay leaf and pour sauce over top. Sprinkle with parsley.
Go Back To Pork Recipes