Ingredients
8 boneless pork loin chops (3/4 inch thick and 6 ounces each)4 teaspoons canola oil2 large onions, sliced1 medium green pepper, cut into strips1 medium sweet yellow pepper, cut into strips1 can (10-3/4 ounces) condensed tomato soup, undiluted2/3 cup water1 teaspoon Creole seasoning1/2 teaspoon pepper1/4 teaspoon saltHot cooked rice, optional
Preparation
In a large skillet, brown pork chops in oil on both sides in batches. Set aside and keep warm. In the same skillet, saute the onions, green pepper and yellow pepper until tender.
Return pork chops to the skillet. Combine the soup, water, Creole seasoning, pepper and salt; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender.
Serve immediately with rice if desired, or cool before placing in a freezer container. Cover and freeze for up to 3 months.
To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until a thermometer reads 165°.
