Recipe - Creole Pizza Sauce

6 Pork chops
3 tablespoon Peanut oil
2 md Onions, cut or sliced up
2 cl Garlic, minced
One fourth cup Chopped green pepper
One half cup Dry white wine
1 cn Tomatoes
3 tablespoon Lemon juice
1 One half tablespoon Worcestershire sauce
1 teaspoon Salt
One fourth teaspoon Pepper
1 Bay leaf
3 cup Hot cooked rice
Tabasco sauce to taste

Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on
both sides in 1One half tablespoons hot oil in skillet; drain chops and discard
drippings. Add 1One half tablespoons oil. Saute onions and garlic in skillet
for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a
boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce
over chops. Add tomatoes, lemon juice, seasonings, and enough water to
cover chops if necessary. Simmer, lightly covered, for 1 hour or until
chops are tender, turning occasionally. Remove chops to warming platter.
Remove bay leaf. Cook sauce over high heat until thickened to desired
consistency. Spoon over chops. Serve over rice.

Yeild: 6 servings

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini