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Creole Pork Chops

six 1 inch thick pork loin chops, about 2 1/2 pounds
1/2 cup of all purpose flour
2 tablespoons of vegetable oil
1 medium onion, chopped
1/2 cup of chopped green pepper
one 14 1//2 ounce can of whole tomatoes, undrained and chopped
1 1/2 teaspoons of Worcestershire sauce
1 teaspoon of salt
1/4 teaspoon of pepper
Hot Cooked rice

Dredge pork chops in flour; brown on both sides in oil in a large skillet over medium heat. Drain on paper towels. Remove drippings from skillet, reserving 1 tablespoon in skillet.

Sauté onion and green pepper in hot drippings until tender. Add tomatoes, Worcestershire sauce, salt, and pepper. Return pork chops to skillet. Cover and simmer 1 hour or until pork chops are tender. serve over rice. Yield: 6 servings

Also see Stuffed Pork Chops

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