I'm always on the look out for recipes. This drives my husband crazy because unlike me, he hates trying new recipes. He's boring and would very much enjoy eating plain old spaghetti, hamburgers, or a sandwiches every night of the week. Well, to bad for him. As long as I'm the cook, we will be trying new recipes :) I was excited about this particular recipe because it makes enough for two meals. You can freeze half for up to 3 months. What a great idea. You can cook once and eat twice... perfect for a busy night or when you just don't feel like cooking, but want something besides cereal! We enjoyed these chops, but I will add more creole seasoning next time. I didn't use the entire amount because I was afraid it would be to spicy for my wimpy tongued family.
CREOLE PORK CHOPS
8 boneless pork loin chops (3/4 inch thick and 6 ounces each)
4 tsp canola oil
2 large onions, sliced
1 medium green pepper, cut into strips
1 medium sweet yellow pepper, cut into strips
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2/3 cup water
1 tsp Creole seasoning
1/2 tsp pepper
1/4 tsp salt
Hot cooked rice, optional
In a large skillet, brown pork chops in oil on both sides in batches. Set aside and keep warm. In the same skillet, saute the onions, green pepper and yellow pepper until tender. Return pork chops to the skillet. Combine the soup, water, Creole seasoning, pepper and salt; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender. Serve immediately with rice if desired, or cool before placing in a freezer container. Cover and freeze for up to 3 months. To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a meat thermometer reads 165°.