Creole Chops

By Gloleigh

Ingredients

• 4 pork chops, ( 1-inch-thick)
• 1 medium, chopped onion
• 1 green bell pepper, small, seeded and cut into strips
• 1/2 cup chopped celery
• 2 teaspoons parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 14 oz. can canned stewed tomatoes
• 1/2 cup water
• hot cooked rice

Preparation

Step 1

1. Brown pork chops on both sides in a large skillet.
Add remaining ingredients except rice.
Cover and cook over medium-low heat 35 minutes or until pork chops are tender.



2. Serve with rice.





MicroMethod



1. Arrange pork chops in 12- x 8- x 2-inch baking dish.
Add onion, green pepper, and celery.
Cover with heavy duty plastic wrap, and vent to allow steam to escape.
Microwave at MEDIUM-HIGH (70% power) for 10 minutes, rotating dish a half turn after 5 minutes.



2. Add remaining ingredients except rice.
Cover and microwave at MEDIUM-HIGH for 16 minutes or until pork chops are tender.
Let stand, covered, 10 minutes.



3. Serve with rice.