Creole Pork Chops

Pork chops are sauteed briefly on both sides to brown, then baked in chicken broth with white onions, green peppers, celery, green onion tops, cayenne pepper, paprika, salt and pepper.

Ingredients -

2 tablespoons Vegetable Oil or Shortening
4 Center-Cut Loin Pork Chops
4 tablespoons Flour, seasoned with Salt, Pepper, and Paprika
1 cup Chicken Broth
1/4 cup chopped Green Bell Pepper
1/2 cup chopped Onion
1/4 cup thinly sliced Green Onion tops
1/4 cup chopped Celery
dash Cayenne Pepper
Salt and Pepper, to taste
Bay Leaf

Preparation:

1. In a large saute pan, heat oil over medium heat.

2. Toss pork chops in seasoned flour.

3. Brown pork chops, 2 minutes per side.

4. Pour in chicken broth.

5. Add remaining ingredients.

6. Cover and simmer 15-20 minutes, or until pork chops are cooked through.

7. Remove bay leaf.

Variations and Recipe Ideas:

Pork Chop Tips -

Cayenne Pepper

A hot pepper like a serrano, seeded and diced finely can take the place of the cayenne pepper.

Pork Chop Tips -

Basting

Some marinades will make a great basting sauce. Either make a little extra or reserve some marinade before placing pork into shallow dish or resealable bag and adding marinade. Never reuse marinade that has come in contact with raw meat because of the bacteria that may be present.