Creole Pork Chops (1984)

• 8 loin pork chops, 3/4-inch thick
• 1 cup yellow onion, finely chopped
• 1 cup green pepper, finely chopped
• 1 cup celery, finely chopped
• 2 tbspns finely chopped fresh parsley
• 1 28-oz can whole peeled tomatoes, undrained
• 2 garlic cloves, finely chopped
• 3 tbspns, vegetable oil
• 3 tbspns, tomato paste
• 3 cups beef stock
• 1 tspn oregano
• 1 tspn sugar
• 1 tspn pepper
• 1 1/2 tspns salt
• 1 bay leaf

Dry pork chops with towel.  In a Dutch oven, heat oil and, when very hot, brown pork chops for 3 minutes on each side.  Remove chops as they brown and keep warm. Reserve 3 tablespoons of pan drippings and pour off excess.

In drippings, saute onion, pepper, celery and garlic, stirring 5 minutes.  Add tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.   Reduce heat, cover, and simmer 30 minutes, stirring occasionally.  

Return chops to Dutch oven, and cook 30 minutes more, turning chops once.  Trasnfer chops to a large, deep, heated platter.  Pour sauce over chops, sprinkle with parsley, and serve immediately.  Serves 8.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

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