SAUTEED PORK CHOPS IN CREOLE SAUCE

SAUTEED PORK CHOPS IN CREOLE
SAUCE

4 to 6 servings

 

Creole Sauce

  • 1
    small onion, peeled and chopped
  • 1
    tablespoon extra virgin olive oil
  • 1
    (14½ to 16-ounce) can diced tomatoes, undrained (include liquid)
  • 1
    (15-ounce) can tomato sauce
  • 1
    fresh or dried bay leaf, crumbled
  • 1
    tablespoon minced parsley (no stems)
  • 1
    tablespoon finely snipped fresh thyme leaves or 1 teaspoon dried
    thyme leaves
  • Several
    grains cayenne pepper or several drops hot pepper sauce or to taste
  • Salt
    and freshly ground black pepper to taste
  • Creole
    seasoning to taste as desired (optional)
  • 1
    small green pepper, cored, seeded, and chopped
  • ½
    cup chopped celery
  •  4
    to 6 bone-in or boneless pork chops (cut about ½ to ¾-inch thick, center-cut or rib chops as desired) 
  • 1
    to 2 tablespoon(s) cooking oil (extra virgin olive oil or corn, canola,
    or safflower oil)
  • Sprigs
    of fresh parsley and thyme for garnish (optional)

 

In
a medium heavy saucepan, sauté onion in hot olive oil over moderate heat until just
crisp tender but not browned; drain off remaining oil.  Add tomatoes, tomato sauce, bay leaf,
parsley, thyme, and cayenne pepper or hot pepper sauce; season with salt and
pepper to taste.  May add Creole
seasoning to taste, if desired.  Bring to
a simmer over moderate heat; reduce heat and continue to simmer, uncovered, for
10 minutes. Add green pepper and celery; continue simmering over low heat,
uncovered, for 7 to 8 minutes.  Remove
pieces of bay leaf from sauce. 

 

While
sauce is simmering, brown pork chops, all sides, in hot oil in a large heavy
skillet (or electric fry-pan) over moderate heat.  Drain off excess oil from skillet

 

Evenly
spoon one-half of the sauce over the pork chops; turn pork chops over.  Spoon remaining sauce over the chops; reduce
temperature, loosely cover, and simmer about 20 to 25 minutes or until pork
chops are fork tender. 

 

Arrange
a pork chop on 4 to 6 warm dinner plates. 
Spoon Creole sauce over each chop, dividing evenly.  Garnish each serving with sprigs of
parsley and thyme, if desired.

 

Variations:
Add ¼ cup
dry white wine or dry sherry to sauce.

Cut 2 medium yellow squash
into slices (crosswise) and add to sauce.

Add 1 cup sliced fresh
or thawed frozen okra to chops and sauce about 8 minutes before end of cooking time.

Sauté 8 ounces sliced fresh
mushrooms with the chops and add to sauce.

Spoon Creole sauce over hot cooked
rice and serve with the pork chops.

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