Creole Pork Chops Cornbread Casserole

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From the black family reunion cookbook. Leah chase, chef/co-owner of dooky chase restaurant, new orleans,la.

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Steps

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Heat oven to 350 degrees.

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Melt 2 t butter flavor crisco in large skillet on medium heat.

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Add 4 chops.

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Brown both sides.

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Repeat with remaining chops.

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Remove from skillet.

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Set aside.

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Add remaining 2 t butter flavor crisco , onion , celery , green pepper and garlic to skillet.

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Cook and stir until tender.

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Remove from heat.

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Combine cornbread , egg and half of onion mixture in medium bowl.

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Set aside.

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Add tomatoes , tomato sauce , brown sugar , chili powder , salt , pepper , cayenne and bay leaf to remaining mixture in skillet.

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Simmer about 10 minutes.

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Remove from heat.

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Remove bay leaf.

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Place 4 pork chops in 3 qt casserole.

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Spread cornbread mixture over chops.

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Arrange remaining chops on top.

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Pour sauce over chops.

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Cover.

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Bake at 350 degrees for 45 to 55 minutes , or until chops are tender.

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Ingredients

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shortening, pork chops, onion, celery, bell pepper, garlic clove, cornbread, egg, tomatoes, tomato sauce, brown sugar, chili powder, salt, black pepper, cayenne pepper, bay leaf