Lunch: Pork Chops Creole Recipe

Ingredients

1/4 cup all-purpose flour
4 pounds boneless pork loin chops (3/4-iinch thick and 4 ounces each)
5 tablespoons olive oil
1 large onion, thinly sliced
1/2 cup finely chopped green pepper
1 celery rib, finely chopped
2 garlic cloves, minced
2 cups stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 1-1/2 teaspoons dried thyme
1/4 to 1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
Minced fresh parsley

Instructions

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 meat thermometer reads 160 °. Serve sauce with pork chops; sprinkle with parsley.

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