CHEF JEFF — ONE BYTE AT A TIME: Pork Chops Creole

This recipe can be made easily in an electric skillet.

Pork Chops Creole

6 pork chops, trimmed (about 1½ pounds total)

Dash of pepper

6 thick slices onion

6 thick slices green bell pepper

1 10½-ounce can condensed tomato or tomato rice soup

½ soup can water

1/8 teaspoon thyme

Brown chops on both sides and pour off drippings. Sprinkle each with pepper and top with onion slice and green pepper ring. Mix soup and water and pour over chops. Sprinkle with thyme. Cover and cook 45 minutes over low heat. Stir occasionally.

Yield: Serves 6.

Approximate nutritional analysis per serving: 177 calories, 25 percent of calories from fat, 5.1 grams fat (1.8 grams saturated, 2.2 grams monounsaturated), 54 milligrams cholesterol, 25 grams protein, 8.6 grams carbohydrates, 1 grams fiber, 452 millgrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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