Shelly's Recipe

PORK CHOPS CREOLE

Category: Pork - Chops and Steaks

6 loin pork chops about 1/2 to 3/4- inch thick
2 tbsp vegetable oil
1 cup chopped celery
1/2 cup chopped onion
2 tsp chili powder
1 can kidney beans
1 can whole kernel corn drained
1 cup long-grain rice
1 can condensed tomato soup
1 soup can water
1-1/2 tsp salt
1 tsp leaf oregano crumbled
1/4 tsp pepper
1/2 cup whole ripe olives

Heat oil a large skillet. Add pork chops and brown on both sides. Remove and set aside. Drain all but 2 tbsp of grease from pan. Add celery and onion to skillet. Saute until tender. Stir in chili powder and cook 1 minute longer. Stir in kidney beans with liquid, corn with liquid, rice, tomato soup, water, salt, oregano and pepper. Mix well and bring to a boil. Spoon mixture into a 3 quart baking dish. Arrange browned chops over the top. Cover the pan tightly with foil. Bake at 350 for 1 hour or until rice and pork chops are tender. Garnish with ripe olives before serving.