SAUTEED PORK CHOPS IN CREOLE SAUCE - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

SAUTEED PORK CHOPS IN CREOLE SAUCE

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SAUTEED PORK CHOPS IN CREOLE SAUCE

4 to 6 servings

 

Creole Sauce

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

 

In 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. 

 

While 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

 

Evenly 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. 

 

Arrange 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.

 

Variations: 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.

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