Shelly's Recipe

CREOLE PORK AND RICE CASSEROLE

Category: Casseroles - Pork

6 (1/2-inch thick) center-cut pork chops
1 cup converted rice, uncooked
1/2 cup olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup diced garlic
1 (8 OZ) can tomato sauce
1 1/2 cup beef consomme
1 bay leaf
1 tsp chopped basil
1/2 cup sliced green onions
1/4 cup chopped parsley
1 tsp salt
black pepper
Louisiana Gold Pepper Sauce

Preheat oven to 325. In a large cast iron skillet, heat oil over medium-high heat. Season chops well using salt, pepper and Louisiana Gold. Brown chops well on both sides, allowing them to caramelize in the bottom of the skillet. Once they are golden brown, remove and keep them warm.

In the same skillet, add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add tomato sauce, consomme and water. Bring to a low boil and reduce to simmer. Add bay leaf and basil. Season to taste using salt and pepper.

Remember to slightly over-season, since the rice will absorb most of the flavor. Blend in rice, stirring well into the mixture. Layer pork chops over sauce and top with green onions. Cover and cook 1 hour or until rice is totally cooked. When done, sprinkle with chopped parsley and serve hot. Serves 6