Seasoned and seared pork chops, simmered with tomatoes, onion and sweet bell peppers.
Creole Smothered Chops
These are just so tasty, it's hard to believe that they are also simple and easy.
They aren't really "smothered," as in the sense most folks think about with that word - all saturated in some kind of gravy or sauce. It's more of a light smother of veggies.
After seasoning and then searing the chops in a bit of olive oil, I use a little water to deglaze the pan, just to scrape up that flavor from the fond. Then I add a can of mild Rotel.
The original Rotel has just gotten a little too hot for my taste, but feel free to use that version if you prefer! On the other side, if you just don't care for the added heat, use a 14.5 ounce can of diced tomatoes instead, and reduce that deglazing water a bit since those can contain more liquid.
As always, you will find the full recipe text, with an ingredient list and measurements, a little further down the page. Just swipe or scroll past the step-by-step pictures.
Here's how to make these delicious Creole Smothered Chops!
Saute the onion and bell pepper, remove and set aside. Season pork chops on both sides add to skillet and sear in batches, remove and set aside. Deglaze the pan, add tomatoes, bring mixture to a boil and return chops and veggies to skillet, cover and cook an additional 5 to 8 minutes, depending on thickness of chops, or until cooked through and tender. Easy!
Serve up!
For more of my favorite pork chop recipes, check out the collection on my Pinterest page!
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