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Pork Chops Creole

Chef.at.Home's picture
Ingredients
  Pork chops 6 (Rib / Loin, Cut 1/2 Inch Thick)
  Diced celery 1 Cup (16 tbs)
  Onion 1 Medium, chopped
  Chili powder 2 Teaspoon
  Red kidney beans 1 Can (10 oz)
  Canned whole kernel corn 16 Ounce (1 Can)
  Regular rice 1 Cup (16 tbs)
  Condensed tomato soup 1 Can (10 oz)
  Water 10 Ounce (1 Soup Can)
  Salt 1 1⁄2 Teaspoon
  Leaf oregano 1 Teaspoon, crumbled
  Pepper 1⁄4 Teaspoon
  Ripe olives 1⁄2 Cup (8 tbs) (Whole Ones)
Directions

1. Brown pork chops in their own fat in large skillet; remove and set aside; drain all but 2 tablespoons drippings from pan.
2. Saute celery and onion until softened in same skillet; stir in chili powder; cook 1 minute.
3. Stir in kidney beans and liquid, com and liquid, rice, tomato soup, water, salt, oregano and the pepper; mix well. Bring the mixture to boiling.
4. Pour into a greased, 12-cup baking dish; arrange browned chops on top; cover.
5. Bake in a moderate oven (350°) for 1 hour, or until rice and chops are tender. Garnish with ripe olives just before serving.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
5 Minutes

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