Creole Pork Chops
Try our mouthwatering Creole pork chops recipe, featuring a savory blend of tomatoes, onions, peppers, and celery.
These baked Creole pork chops are packed with Southern flavor and a rich tomato-based sauce. The chops are first dredged in seasoned flour and seared, then baked with the classic “holy trinity” of peppers, onions, and celery—plus tomatoes and tomato soup for depth.
This recipe brings together comfort, flavor, and simplicity in one pan. It’s the kind of dish you can serve over fluffy rice or mashed potatoes and feel like you’re sitting down to a home-cooked Sunday dinner—even if it’s a weeknight.
What You’ll Like About This Dish
Bold Creole flavor. Peppers, onions, celery, and tomatoes create a rich, savory sauce that elevates the pork.
No-fuss one-pan dinner. After a quick sear, everything bakes together in one dish for easy cleanup.
Perfectly tender chops. Baking ensures the pork stays juicy and absorbs the flavors of the sauce.
Great with sides. Serve with rice, potatoes, or cornbread to soak up every bit of sauce.
Ingredient Notes
- Pork chops – Use 1-inch thick loin chops for the best balance of flavor and tenderness.
- Flour dredge – A simple mix of flour, paprika, garlic powder, salt, and pepper for coating the chops before browning.
- Olive oil – For browning the pork chops before baking.
- Canned tomatoes – Diced tomatoes add texture and acidity to the sauce.
- Tomato soup – Adds richness and body to the sauce.
- Bell pepper, celery, onion – The “holy trinity” of Creole cooking—essential for building flavor.
- Salt and pepper – Adjust to taste after the sauce is combined and simmered.
Steps to Make Creole Pork Chops
- Preheat oven to 350°F and prepare a baking dish.
- Combine the flour, salt, pepper, garlic powder, and paprika for the dredge.
- Dredge pork chops in the seasoned flour and brown them in a skillet with oil.
- Transfer the browned chops to the prepared baking dish.
- Sauté the celery, onion, and peppers in the same skillet. Add tomatoes and tomato soup and bring to a simmer.
- Taste the sauce and adjust seasoning. Pour it over the pork chops.
- Bake for 45 minutes to 1 hour, until the pork is tender and the sauce is bubbling.
Tips
- Use a heavy skillet to get a good sear on the pork chops before baking.
- Don’t overcrowd the pan when browning—work in batches if needed.
- Taste the sauce before baking, especially if using Creole seasoning—it may already be salty enough.
- Bake uncovered if you want the top to brown slightly and reduce the sauce.
Recipe Variations
- Use Creole seasoning. Swap the dredge spices with 2 teaspoons of Creole seasoning. You can also add some to the sauce—but taste before adding extra salt.
- Add a carrot. Dice and sauté with the vegetables for a subtle sweetness and extra nutrients.
- Make it spicy. Add cayenne pepper or a splash of hot sauce to the sauce mixture.
- Try turkey. Use turkey cutlets in place of pork for a leaner version.
- Finish with herbs. Sprinkle chopped parsley or green onions over the finished dish for a fresh touch.
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.
How to Store
Refrigerate: Store leftover pork chops and sauce in an airtight container for up to 4 days.
Freeze: Freeze individual portions or the whole dish in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
To Reheat: Warm in a 350°F oven, covered with foil, for 15 to 20 minutes or until hot. Or reheat individual portions in the microwave.
Creole Pork Chops
Ingredients
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- 6 pork chops, loin, 1 inch thick
- 2 tablespoons olive oil
- 1 14.5-ounce can tomatoes, diced
- 1 10 3/4-oz can tomato soup
- 1 green bell pepper, chopped
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
