Passion for Pork

Louisiana Creole Smothered Pork Chops

Louisiana Creole Smothered Pork Chops

Chef Danielle Majeau
Creole Envie, Edmonton


1 Tbsp (15 mL) brown sugar
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
6 pork chops, about ¾ inch (2 cm) thick
All purpose flour or gluten free flour
Hot bacon drippings
1 medium onion, peeled and sliced
1 medium green pepper, cored, seeded, and sliced
1 lemon, sliced and seeded


Combine sugar, salt, and pepper; rub mixture onto both sides of pork chops.
Coat chops well with flour. Fry in ¼ inch of hot bacon drippings in a heavy skillet and set aside.
Add onion and green pepper; sauté until just tender.
Return chops to skillet. Add lemon slices and water to ½ inch up the side of pan.
Cover and simmer over low heat 1 to 1½ hours, or until very tender, adding additional water if necessary.

Yield: 6 servings

Prep Time: 15 Minutes
Cooking Time: 90 Minutes
Total Time: 105 Minutes

Approximately 6 Servings

Tags: creole | Danielle Majeau | Louisiana | pork chops |