Creole Pork Chops

  • Yield: 6 servings


8-- (3/4-inch thick) loin pork chops, well trimmed
3tablespoons vegetable oil
1cup finely chopped yellow onion
1cup finely chopped bell pepper
1cup finely chopped celery
2-- garlic cloves, minced
1-- (28-ounce) can whole tomatoes, undrained
3tablespoons tomato paste
3cups beef broth
1teaspoon sugar
1-- bay leaf
1teaspoon dried oregano
1 1/2teaspoons salt
1teaspoon black pepper
2tablespoons minced fresh parsley


  1. 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).