Pork chops creole
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Pork chops creole
  Pork    Creole  
Last updated 6/12/2012 1:18:37 AM. Recipe ID 49568. Report a problem with this recipe.
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      Title: Pork chops creole
 Categories: Pork, Chops, Creole, Main, Hot
      Yield: 2 Servings
 
           Vegetable oil
           Two 1" thick rib pork chops
        sm Onion chopped
           Chopped green bell pepper
           Garlic clove minced
           Tomatoes including the juice
           Cooked rice as an
           Accompaniment
      1    Tbsp
      1    No
    1/2    Cup
      1    No
     16 oz Can
 
  In a heavy skillet heat the oil over moderately high heat until it is
  hot but not smoking, in it brown the pork chops, patted dry, and
  transfer them to a plate. Add to the skillet the onion and the bell
  pepper and cook the mixture, stirring, until the onion is golden. Add
  the garlic and cook the mixture, stirring, for 1 min. Add 1/4 cup
  water and the tomatoes with the juice and cook the mixture, breaking
  up the tomatoes and stirring occasionally, for 15 mins.  Add the
  chops and any juices that have accumulated on the plate and salt and
  black pepper to taste and simmer the chops for 8-10 mins, or until
  they are just tender and no longer pink. Divide the chops between 2
  plates with rice and spoon the sauce over the rice. Submitted By
  COOK4U@VIVANET.COM On THU, 7 DEC 1995
   115109    GMT
 




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Recipe ID 49568 (Apr 03, 2005)

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