Pork Chop Creole

While I do not remember this recipe specifically, I see why Mom had in in her recipe box. This recipe is so easy and so delicious. After you get it started, it just needs some time, which frees you up to make other items for a meal, or do nothing at all. I am not sure why this recipe has creole in its name. It does have a similar flavor to many creole dishes, but it does not have celery, which is part of the standard onion, green pepper, celery mix known as the Creole trinity in cooking circles. This recipe would easily benefit from adding celery, so maybe next time I will give it a try to make it a true Creole recipe.

There was plenty of extra sauce left over, so I made some egg noodle to mix in with the extra sauce. You could also use rice or serve some bread to soak up the sauce. Mom's recipe calls for using drippings, which I remember her saving from cooking various meats. I do not save drippings, so I just used olive oil.

Pork Chop Creole 

• 4 pork chops, about one-inch thick
• 2 Tbsps. cooking oil
• 1 cup tomato juice
• 1/2 cup water
• 1 envelope onion gravy mix
• 1/4 cup chopped green pepper

Brown the chops on both sides in the cooking oil in a heavy skillet. Remove the chops from the pan and set aside. Blend the remaining ingredients into the drippings. Return chops to the pan. Cover and simmer for about 45 minutes or until the chops are tender. Enjoy!