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Creole Pork Chops & Cornbread Casserole2 tablespoons olive oil 8 center cut pork chops 1/3 cup onion, chopped 1/3 cup celery, chopped 1/4 cup green bell pepper, chopped 1 large clove garlic, minced 1 package cornbread mix 1 egg, lightly beaten 1 (16 oz) can diced tomatoes 1 teaspoon brown sugar 1/2 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 bay leaf Heat oven 350 degrees. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet; set aside. Add onion, celery, green pepper and garlic to skillet, adding more oil if necessary. Cook and stir until tender. Remove from heat. Combine corn bread mix, egg and half of onion mixture in medium bowl. Set aside. Add tomatoes, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining mixture in skillet. simmer about 10 minutes. Remove from heat. Remove bay leaf. Place 4 pork chops in 3-quart casserole. Spread corn bread mixture over the bottom of the casserole. Arrange pork chops on top. Pour sauce over chops. Cover and bake at 350 degrees for 45 minutes or until chops are tender. 8 servings |
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