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Creole Pork Chops & Cornbread…

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Nutritional information

427.7
Calories
226 g
Calories From Fat
25.2 g
Total Fat
7.8 g
Saturated Fat
160.6 mg
Cholesterol
350.1 mg
Sodium
5.4 g
Carbs
1.4 g
Dietary Fiber
3.6 g
Sugars
43 g
Protein
308g
Serving Size

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Creole Pork Chops & Cornbread…

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Cuisine:

Didn't have Cayanne used Ancho gave good flavor and fresh tomatoes yum!

  • 1hr 25mins
  • Serves 8

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 1hr 25mins   |  Serves: 8

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.

6
Done
7
Done
8
Done
9
Done
10
Done
11
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12
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13
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14
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15
Done

Bobby Ryan

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