Creole Pork Chops

Servings: 4

Ingredients:

1/4 cup all-purpose flour
4 each boneless pork sirloin, 3/4" thick salt and pepper, to taste
5 tablespoons of olive oil
1/2 each yellow onion, small dice
1/2 green bell pepper, small dice
1 each celery rib, small dice
2 cloves garlic, minced
2 cups stewed tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon pepper
1 teaspoon Louisiana hot sauce
1 tablespoon fresh parsley, minced

Directions:

1. Salt and pepper the pork chops to taste.

2. Place flour in a large resalable plastic bag. Add the pork chops, one at a time, and shake to coat.

3. In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm.

4. In the drippings, sauté onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce.

5. Return the pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes for until a meat thermometer reads 160 degrees. Serve sauce with pork chops. Sprinkle with parsley.