Creole-style vegetables add flavor and texture to these delicious baked pork chops. The chops are seared then combined with tomatoes and sautéed onion, celery, and peppers. The “holy trinity” of peppers, celery, and onions make a delicious sauce for the pork chops.
Recipe Variations
- Replace the seasonings in the flour dredge with 2 teaspoons of a Creole seasoning blend. You could also add Creole seasoning to the sauce mixture, but make sure you taste it before adding it. Depending on the salt in the Creole seasoning you might not need additional salt.
- Add a diced carrot to the the vegetable sauté. It’s a great way to sneak in extra nutrients.
What to Serve With Creole Pork Chops
- Rice: Cooked long-grain rice is a great choice, or try this garlic and Parmesan cauliflower rice.
- Potatoes: Choose mashed potatoes or try something a little different, like these fried smashed potatoes.
- Salad: A side salad can add freshness and balance to a meal without adding heaviness. Try a tossed green salad with homemade Italian dressing or a Caesar salad.
- Bread: Serve the chops and sauce with freshly baked cornbread or flaky Southern biscuits.
Creole Pork Chops
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Pork Chops
Ingredients
Scale
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 6 loin pork chops, 1 inch thick
- 2 tablespoons olive oil
- 1 14.5-ounce can tomatoes, diced
- 1 10 3/4-ounce can tomato soup
- 1 green bell pepper, chopped
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Heat the oven to 350 F.
- Combine the flour, 1/2 teaspoon of salt, pepper, garlic powder, and paprika.
- Dredge the pork chops in the flour mixture.
- Heat a skillet over medium heat with olive oil. Add pork chops and brown on both sides.
- Place the browned chops in a single layer in a baking dish or pan.
- Discard any excess grease in the skillet and add the chopped peppers, celery, and onion. Sauté the vegetables for 2 minutes; add tomatoes and tomato soup and bring to a simmer. Taste the sauce and add salt and pepper, as needed.
- Pour the sauce over the chops. Bake for 45 minutes to 1 hour or until chops are tender.
