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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From Jambalaya - the cookbook from the New Orleans Junior League. Tender, moist pork chops in a traditional creole sauce. Ingredients:
8 pork loin chops, 3/4 inches thick,well-trimmed |
3 tablespoons cooking oil |
1 cup finely chopped yellow onion |
1 cup finely chopped green pepper |
1 cup finely chopped celery |
2 cloves garlic, finely chopped |
1 (28 ounce) can whole canned tomatoes, undrained |
3 tablespoons tomato paste |
3 cups beef stock or 3 cups beef broth |
1 teaspoon sugar |
1 bay leaf |
1 teaspoon ground oregano |
1 1/2 teaspoons salt |
1 teaspoon pepper |
2 tablespoons finely chopped parsley |
Directions:
1. In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
2. Remove the chops as they brown, and keep warm in a 180 degree oven.
3. Reserve 3 tbls.
4. of the pan drippings, and pour off the excess.
5. Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
6. Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
7. Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
8. Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
9. Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.
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