first class creole pork chops cornbread casserole vest

creole pork chops cornbread casserole

yummy
Meat And Seafood

CREOLE PORK CHOPS & CORNBREAD CASSEROLE

From The Black Family Reunion cookbook.

Ingredients

  • 4tablespoons shortening, Butter Flavor Crisco, divided
  • 8pork chops, 1/2 inch thick
  • 1⁄3cup onion, chopped
  • 1⁄3cup celery, chopped
  • 1⁄4cup bell pepper, green, chopped
  • 1garlic clove, minced
  • 2cups cornbread, crumbled
  • 1egg, lightly beaten
  • 1(14 1/2 ounce) can tomatoes, whole, drained, cut up
  • 1(8 ounce) can tomato sauce
  • 1teaspoon brown sugar
  • 1⁄2teaspoon chili powder
  • 1⁄4teaspoon salt
  • 1⁄8teaspoon black pepper
  • 1⁄8teaspoon cayenne pepper
  • 1bay leaf

Direction

  1. Heat oven to 350 degrees. Melt 2 T Butter Flavor Crisco in large skillet on medium heat. Add 4 chops. Brown both sides. Repeat with remaining chops. Remove from skillet. Set aside. Add remaining 2 T Butter Flavor Crisco, onion, celery, green pepper and garlic to skillet. Cook and stir until tender. Remove from heat.
  2. Combine cornbread, egg and half of onion mixture in medium bowl. Set aside.
  3. Add tomatoes, tomato sauce, 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.
  4. Place 4 pork chops in 3 qt casserole. Spread cornbread mixture over chops. Arrange remaining chops on top. Pour sauce over chops. Cover.
  5. Bake at 350 degrees for 45 to 55 minutes, or until chops are tender.