Pork Chops Creole

By JJCR

Ingredients

• 6 rib or loin pork chops
• 1 cup diced celery
• 1 medium onion, chopped
• 2 tsp. chili powder
• 1 can red kidney beans
• 1 can whole kernel corn
• 1 cup raw rice
• 1 can condensed tomato soup
• 1 soup can of water
• 1 1/2 tsp. salt
• 1 tsp. oregano
• 1/4 tsp. pepper
• 1/2 cup whole ripe olives

Preparation

Step 1

Brown pork chops in their own fat in a large frying pan; remove and set aside; drain all but 2 tbsp. drippings from pan. Saute celery & onion until softened in same frying pan; stir in chilli powder; cook 1 minutes. Stir in kidney beans and liquid, corn & liquid; rice, tomato soup, water, salt, oregano & pepper. Mix well. Heat to boiling. Pour into greased 12 cup baking dish; arrange browned chops on top; cover with lid or foil; fastening around rim of dish to seal.
Bake in moderate oven (350), 1 hour, or until rie and chops are tender. Garnish with olives just before serving.
Sugar Creek Cook Book