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"Pork Chops Creole"  Kenny Love
 Aug 13, 2003 04:51 PDT 

“Pork Chops Creole”


4 pork loin or rib chops (½-inch to ¾-inch thick)

1 tsp. salt

1 can stewed tomatoes

¼ tsp. pepper

4 thin onion slices

4 green pepper rings

½ cup cooked rice


In 10-inch skillet, brown chops over medium heat,
sprinkling salt and pepper on chops (add small amt. of
water if necessary). Top each with 1 onion slice, 1
green pepper ring, ½ of the rice and ¼ cup of tomatoes.
Reduce heat; cover and simmer until done (about 45


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