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Source: Houston Junior League Cookbook

Pork Chops Creole
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Serves: 6
Prep Time: 15 minutes
Cook Time: 1 hour
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6 pork loin chops, 1 inch thick
flour
1 medium onion, chopped
1 can (1 lb.) tomatoes
1/2 green pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 tspns. Worcestershire sauce
1 cup rice, uncooked




Dust pork chops on both sides with flour. In a lightly greased skillet, saute 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. Arrange pork chops on a heated platter. Cover chops with hot fluffy rice; then pour the tomato sauce over all.




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