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4 Servings1/4 cup Butter Flavor CRISCO, divided 8 pork chops, 1/2 inch thick 1/3 cup chopped onion 1/3 cup chopped celery 1/4 cup chopped green pepper 1 large clove garlic, minced 2 cups crumbled corn bread 1 egg, slightly beaten 1 can (8 ounces) whole tomatoes, undrained, cut up 1 can (8 ounces) tomato sauce 1 teaspoon packed brown sugar 1/2 teaspoon chili powder 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon cayenne 1 bay leaf Preheat oven to 350ºF. In large skillet melt 2 tablespoons Butter Flavor Crisco. Add 4 chops. Brown both sides over medium heat. Repeat with remaining chops. Remove from skillet and set aside. In large skillet combine remaining 2 tablespoons Butter Flavor Crisco, onion, celery, green pepper and garlic. Cook and stir over medium heat until tender. Remove from heat. In medium mixing bowl combine coin bread. egg and half of the onion mixture. Set aside. To remaining mixture in skillet add tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf. Simmer. Uncovered, for about 10 minutes. Remove from heat. Remove bay leaf. In 3-quart casserole place 4 pork chops. Spread corn bread mixture over chops. Arrange remaining chops on top. Pour sauce over. Cover. Bake at 350ºF for 45 to 55 minutes or until chops are tender. |
