Pork Chops Creole

Pork chops are cooked with a mixture of beans, corn, chopped vegetables, tomato soup, and black olives, for loads of flavor.

Prep Time: 20
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes


Heat oil a large skillet; add pork chops and brown on both sides. Remove and set aside. Drain all but 2 tablespoons of grease from pan. Add celery and onion to skillet; sauté until tender. Stir in chili powder and cook 1 minute longer.

Stir in kidney beans with liquid, corn with liquid, rice, tomato soup, water, salt, oregano, and pepper. Mix well and bring to a boil.

Spoon mixture into a 3-quart baking dish; arrange browned chops over the top. Cover the pan tightly with foil. Bake at 350 F for 1 hour, or until rice and pork chops are tender. If desired, garnish pork chops with ripe olives before serving.

Serves 6

Calories per serving: 550


More Pork Chop Recipes
Breaded Boneless Pork Chops
Easy Skillet Pork Chops
Pork Chops and Cabbage
Golden Pork Chops
Skillet BBQ Chops
Skillet Pork Chops with Broccoli
Dijon Honey Chops
Dorothea's Pork Chops with Sweet Potatoes
Southern Pork Chops with Sweet Potatoes

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