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