Categories: Pork/ham 
      Yield: 6 servings 
  
      6    Pork chops                          3 tb Lemon juice 
      3 tb Peanut oil                      1 1/2 tb Worcestershire sauce 
      2 md Onions, sliced                      1 ts Salt 
      2 cl Garlic, minced                    1/4 ts Pepper 
    1/4 c  Chopped green pepper                1    Bay leaf 
    1/2 c  Dry white wine                      3 c  Hot cooked rice 
      1 cn Tomatoes                                 Tabasco sauce to taste 
  
  Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on 
  both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard 
  drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet 
  for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a 
  boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce 
  over chops. Add tomatoes, lemon juice, seasonings, and enough water to 
  cover chops if necessary. Simmer, lightly covered, for 1 hour or until 
  chops are tender, turning occasionally. Remove chops to warming platter. 
  Remove bay leaf. Cook sauce over high heat until thickened to desired 
  consistency. Spoon over chops. Serve over rice. 
   
  Yeild:  6 servings