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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Pork Chops Creole

From Houston Junior League Cookbook

Ingredients: 

6 loin pork chops, one inch thick
Flour
1 medium onion, chopped
1 can (1 lb.) tomatoes
½ green pepper, chopped
1 teaspoon salt
¼ teaspoon pepper
1½ teaspoons Worcestershire sauce
1 cup uncooked rice

Recipe directions: 

Dust pork chops on both sides with flour. In a lightly greased skillet, sauté pork chops on each side until golden brown. Remove and keep warm. Drain excess fat from skillet if necessary and saute onion until tender. Add tomatoes, green pepper, salt, pepper and Worcestershire sauce. Return pork chops to tomato mixture and simmer, covered, 1 hour or until tender. Meanwhile, cook rice. Plate rice on a heated platter, cover with chops and pour the tomato sauce over all. Makes 6 servings.

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