You are here: Home » Recipes » Creole Pork Chops Creole Pork Chops Recipe by Favorite Recipes Press Yield 6 servings Try this delicious recipe next time you want to serve pork chops. PrintEmail Ingredients 8 -- (3/4-inch thick) loin pork chops, well trimmed3 tablespoons vegetable oil1 cup finely chopped yellow onion1 cup finely chopped bell pepper1 cup finely chopped celery2 -- garlic cloves, minced1 -- (28-ounce) can whole tomatoes, undrained3 tablespoons tomato paste3 cups beef broth1 teaspoon sugar1 -- bay leaf1 teaspoon dried oregano1 1/2 teaspoons salt1 teaspoon black pepper2 tablespoons minced fresh parsley Instructions Pat chops dry with paper towels. Heat oil in a Dutch oven. When very hot, add chops and brown 3 minutes on each side. Remove chops as they brown and keep warm. Discard all but 3 tablespoons pan drippings. Add onion and next 3 ingredients and saute 5 minutes. Stir in tomatoes and next 7 ingredients. Reduce heat and cover. Simmer 30 minutes, stirring occasionally. Return chops to Dutch oven and cook 30 minutes, turning once. Transfer chops to a large, deep, heated platter. Remove bay leaf and pour sauce over top. Sprinkle with parsley. Recipe reprinted with permission from the Junior League of New Orleans’ Jambalaya (The Junior League of New Orleans, La., 1983).