Creole-seasoned pork smothered in a rich sauce of tomatoes, green pepper and onion. Serve with rice or grits for a traditional Creole presentation
Recipe concept developed by The Culinary Institute of America
Sprinkle 2 teaspoons of the seasoning blend over pork. Heat oil in 12-inch skillet over medium-high heat until hot. Add pork and cook in batches if necessary, 3 to 5 minutes per side or until lightly browned. Remove from skillet; keep warm.
Add flour to skillet; stir constantly until lightly browned. Add onion, celery, bell pepper and garlic; cook and stir 2 minutes or until crisp-tender. Add undrained tomatoes, broth, the remaining 1 teaspoon seasoning blend and bay leaves; bring to a boil. Reduce heat to medium-low, cover and simmer 20 minutes.
Remove and discard bay leaves. Add pork, parsley and Worcestershire sauce to skillet. Cook uncovered 3 to 5 minutes more or until pork is hot and has absorbed some sauce.