New Orleans Pork Chops Food

PORK CHOPS CREOLE

Steps:

• Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat. , In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm. , In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce., Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.

CREOLE PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

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 MEXICO STYLE PORK CHOPS

Steps:

• Brown chops in oil. Arrange in 9X13 inch baking dish and season with salt. Sprinkle rice around pork chops. Combine taco mix, tomato sauce and water. Pour over pork chops and rice. Cover tightly with foil and bake at 350 degrees for 45 minutes. Remove from oven. Sprinkle with cheese and arrange pepper rings. Cover and continue cooking for 20 minutes or until done.
• **Tip~you can use green chile strips in place of bell pepper.

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.

NEW ORLEANS PORK GUMBO

Steps:

• Cut pork into 1/2-inch cubes.
• Spray large Dutch oven with cooking spray.
• Heat over medium heat until hot.
• Add pork; cook and stir 4 minutes or until pork is browned. Remove pork from Dutch oven.
• Melt butter in same Dutch oven. Stir in flour.
• Cook and stir until mixture is dark brown but not burned.
• Gradually whisk in water until smooth.
• Add pork and remaining ingredients.
• Bring to a boil. Reduce heat to low; simmer 15 minutes.
• Remove bay leaf before serving.

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.