Creole Pork Chops - cooking recipe

Ingredients

6 (1-inch thick) pork loin chops
1/2 c. all-purpose flour
2 Tbsp. vegetable oil
1 onion, chopped
1/2 c. chopped bell pepper
1 (14 1/2 oz.) can tomatoes (undrained), chopped
1 1/2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
hot, cooked rice

Preparation

Dredge pork chops in flour; brown on both sides in oil in a large skillet over medium heat.
Drain on paper towels.
Reserve 1 tablespoon of drippings in skillet.
Saute onion and bell pepper in hot drippings until tender.
Add tomatoes, Worcestershire sauce, salt and pepper.
Return pork chops to skillet.
Cover and simmer 1 hour or until pork chops are tender.
Serve over rice. Yields 6 servings.