Creole pork chop

Chef Ron's Famous

Creole Pork Chops

¼ cup of olive oil

4 medium pork chops

1 pint of sliced mushrooms

½ medium chopped bell pepper

½ medium chopped onion

2 sticks of chopped celery

½ cup of Hunts Ketchup

3 teaspoons Tabasco Sauce

1 teaspoon lemon juice

½ cup white wine

4 teaspoon of bay seasoning

2 teaspoons of Creole seasoning

1 teaspoon of garlic salt

Salt & pepper to taste

Add all dry ingredients to bowl mix and set aside.

Pat pork chops dry and lightly coat dry seasoning to each side

Heat (medium heat) add olive oil in skillet. Add mushrooms, bell pepper, onion, and celery to skillet. Sauté for approximately 5 minutes, add pork chop, Cook for 4 to 6 minutes. Add Ketchup, Tabasco sauce, lemon juice and white wine to skillet. Simmer for 5 minutes.

GDA Cooking - October 19, 2012