Ingredients
-
4
-
8
-
1/3
-
1/3
-
1/4
-
1
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1/4
-
1/8
-
1/8
Directions
Creole Pork Chops & Cornbread Casserole, From The Black Family Reunion cookbook Leah Chase, Chef/Co-Owner of Dooky Chase Restaurant, New Orleans, La , Didn’t have Cayanne used Ancho gave good flavor and fresh tomatoes yum!, My husband and I both enjoyed this dish We thought it was very flavorful and the porkchops turned out very moist and tender I did add just a little creole seasoning, and since I was out of canned tomatos and tomato sauce, I just used one can of undrained diced tomatoes and it turned out very well I will definitely be making this again
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Steps
|
1
Done
|
Heat Oven to 350 Degrees. Melt 2 T Butter Flavor Crisco in Large Skillet on Medium Heat. Add 4 Chops. Brown Both Sides. Repeat With Remaining Chops. Remove from Skillet. Set Aside. Add Remaining 2 T Butter Flavor Crisco, Onion, Celery, Green Pepper and Garlic to Skillet. Cook and Stir Until Tender. Remove from Heat. |
|
2
Done
|
Combine Cornbread, Egg and Half of Onion Mixture in Medium Bowl. Set Aside. |
|
3
Done
|
Add Tomatoes, Tomato Sauce, Brown Sugar, Chili Powder, Salt, Pepper, Cayenne and Bay Leaf to Remaining Mixture in Skillet. Simmer About 10 Minutes. Remove from Heat. Remove Bay Leaf. |
|
4
Done
|
Place 4 Pork Chops in 3 Qt Casserole. Spread Cornbread Mixture Over Chops. Arrange Remaining Chops on Top. Pour Sauce Over Chops. Cover. |
|
5
Done
|
Bake at 350 Degrees For 45 to 55 Minutes, or Until Chops Are Tender. |
