Chinese Pork Chops




  • 6 (4 ounce) boneless pork loin chops
  • ½ tsp Tony Chacheres Salt Free Creole Seasoning
  • ¼ tsp Cajun Chef Cayenne Pepper
  • 2 Tbsp margarine
  • 2 cups brewed Luzianne tea
  • 2 cups sliced celery
  • 1 large onion, halved and sliced
  • ¼ cup Tabasco soy sauce
  • 2 tsp cornstarch
  • 1 Tbsp water


Season both sides of pork chops with seasoning blend and pepper. In a large nonstick skillet, brown meat in margarine on each side over medium-high heat. Add the tea, celery, onion and soy sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until meat and vegetables are tender. Remove meat to serving dish. Strain cooking liquid, reserving vegetables. Place vegetables in a serving dish with meat. Combine cornstarch and water in a small saucepan until smooth. Stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

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