CREOLE PORK CHOPS

Servings: 6
Ingredients:

6    Pork chops
3 tb Peanut oil
2 md Onions, sliced
2 cl Garlic, minced
1/4 c  Chopped green pepper
1/2 c  Dry white wine
1 cn Tomatoes
3 tb Lemon juice
1 1/2 tb Worcestershire sauce
1 ts Salt
1/4 ts Pepper
1    Bay leaf
3 c  Hot cooked rice
Tabasco sauce to taste

Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on
both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard
drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet
for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a
boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce
over chops. Add tomatoes, lemon juice, seasonings, and enough water to
cover chops if necessary. Simmer, lightly covered, for 1 hour or until
chops are tender, turning occasionally. Remove chops to warming platter.
Remove bay leaf. Cook sauce over high heat until thickened to desired
consistency. Spoon over chops. Serve over rice.

Yeild: 6 servings

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