New Orleans Pork Chops Recipes

NEW ORLEANS PORK CHOPS

Steps:

• In a skillet over medium heat, brown pork chops in oil on both sides. Arrange chops in a greased 13x9 baking pan; set aside. In the same skillet, heat together soup, sour cream, water, seasonings and half the onions. Spread over the pork chops. Cover and bake at 350°F for one hour. Uncover and top with remaining onions. Return to oven for an additional 5 minutes.
• This can also be easily made in a crock pot. After browning pork chops, put in a crock pot and then follow the rest of the directions. I usually just put the second portion of French fried onions on top of the pork chops at the start of cooking when cooking in a crock pot.

NEW ORLEANS SKILLET PORK CHOPS AND RICE

Steps:

• Sauté onion and celery in butter and oil in heavy deep skillet for 2 minutes, or until slightly softened.
• Season pork chops with salt and pepper. Brown in skillet on both sides. Remove from pan; set aside.
• Add water, brown sugar and 1 1/2 cups of the tomato sauce to skillet. Bring to boiling, scraping up browned bits from bottom of skillet.
• Stir in rice and fennel seeds.
• Return the chops to skillet; spoon sauce and rice over them.
• Cover and cook over medium low heat 20 to 30 minutes.
• Pour in remaining tomato sauce. Cover and cook 10 minutes more or until rice and chops are tender.

CREOLE PORK CHOPS

Steps:

• In a large, deep, heavy skillet with a lid, over moderately high heat, heat the oil and brown the pork chops for 3 minutes on each side.
• Remove the chops as they brown, and keep warm in a 180 degree oven.
• Reserve 3 tbls.
• of the pan drippings, and pour off the excess.
• Over moderate heat, with the pan drippings saute the onion, green pepper, celery and garlic, stirring for 5 minutes.
• Add the tomatoes, tomato paste, beef stock, sugar, bay leaf, oregano, salt and pepper, and stir.
• Reduce to moderately low heat, cover, and simmer for 30 minutes, stirring occasionally.
• Return the chops to the skillet and cook covered for 30 minutes more, turning chops once.
• Transfer the chops to a large, deep, heated platter, pour the sauce over the chops, sprinkle with pasrley and serve.