Tomatoes are at the heart of this tasty New Orleans dish.
In addition to its seafood, po' boys and gumbos, New Orleans is also renowned for Creole cuisine (which is actually a mixture of regional cuisines including Spanish, African and Caribbean). This dish is a little bit lighter than some of New Orleans' heavier fare. But it's just as flavorful and relatively easy to prepare.
Instructions
1. Chop the bell pepper, onion, garlic and celery into a fine mixture.
2. Heat the oil on medium heat in the soup pot and add the chopped vegetables. Stir them in carefully, allowing them to cook until they are caramelized.
3. Add the pork chops to the vegetable mix. Stir in well, allowing the pork chops to brown. Turn chops with a fork, if need be, to brown both sides.
4. Add chopped fresh tomatoes, sage, thyme, creole seasoning and the bottle of beer. Raise heat to high and allow it to come to a full boil.
5. Reduce heat to low-medium and add the two cans of stewed tomatoes. Cover and allow to stew for about one hour. Serve over steamed rice.
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