CREOLE PORK POT LUCK
8 pork chops, center-cut (3/4")
1/4 tsp. cayenne pepper
1 tsp. paprika
1 T. vegetable oil
1 1/2 C. onion, sliced
1 1/2 C. green bell pepper, sliced
2 C. rice, uncooked
1 can corn, whole-kernel (12 oz.)
4 C. water
1/2 tsp. black pepper
3 tomatoes, fresh, 1/2" slices
Season pork chops with cayenne pepper, paprika and
1 1/2 teaspoons salt.
In Dutch oven, brown chops in hot oil; remove and reserve.
Add onions and bell peppers to skillet; sautÃ© until soft.
Stir in rice and cook until golden.
Add corn, water, 1 teaspoon salt and pepper; arrange chops
Bring to a boil, cover tightly and bake in preheated 374Â°F
oven for 25 minutes.
Insert tomato slices between each chop; cover and bake
10 minutes each longer.
NOTE: 2 packages (6 1/2 ounces each) Creole or Spanish rice
mix can be substituted for rice, onion and bell peppers in original
recipe. Adjust liquid according to package directions. Bake at
temperature and time specified above.