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Pork Chops >


Creole Chops

four 1 inch thick pork chops, about 1 pound
1 medium onion, chopped
1 small green pepper, seeded and cut into strips
1/2 cup of chopped celery
2 teaspoons of parsley flakes
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/8 teaspoon of garlic powder
one 14 1/2 ounce can of stewed tomatoes
1/2 cup of water
Hot cooked rice



Brown pork chops on both sides in a large skillet. Add remaining ingredients except rice. Cover and cook over medium low  heat for 35 minutes or until pork chops are tender. Serve with rice. 4 servings

Also see Stuffed Pork Chops



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