Creole Pork Chops

Ingredients

• One pound loin pork chops
• one-half can tomatoes
• four onions
• red pepper
• salt

Method

1. 1

   Fry chops until golden brown, pour over tomatoes, slice onions over, and season with pepper and salt.

2. 2

   Simmer for an hour.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 45. The excerpt below is the record exactly as published.

salt and pepper. Fry one-half pound fat pork cut _ in slices in braising pan until crisp, add cup of onions sliced, and half a_ carrot. Fry vegetables until brown, then add Squares of beef and two tablespoons water. Cover pan and cook slowly from two to three hours, browning meat on all sides. Remove beef, add a pint of water and a tablespoonful of flour, mix with a little water to the contents of the pan. When ready to serve pour gravy over meat. Delicious and economical. _ CHOPS (Breaded)—Dip each chop in a beaten egg, then in bread crumbs which have previously been dried in the oven, and rolled fine, then fry slowly, care being taken not to burn. For all frying use beef suet instead of lard. It can be tried out the same as lard and is much better and more wholesome. So Eres ey CHOPS (Pork)—Lay chops in frying pan, pour on just enough cold water to cover them. Cover with tight lid and let cook until water is all boiled away. Season to taste, let brown nicely and serve. Anyone with a delicate stomach will find they can easily eat pork chops if cooked this way. es ~ CHOPS (Creole Pork)—One pound loin pork chops, one- half can tomatoes, four onions, red pepper

Cook this with the app: pantry check, scaling, and the assistant.