Serves: 4
Total Calories: 383
Preheat oven to 375° F. In a plastic bag combine flour, salt and pepper add chops and shake until well coated.
In a large heavy skillet over medium-high heat lightly brown chops in oil. Transfer chops to a 2-quart casserole.
Place carrots, tomato, onion, celery, green pepper and garlic over chops. Sprinkle with rosemary and salt and pepper to taste. Pour vegetable juice cocktail around chops. Cover and bake for 2 hours. Remove cover and bake 15 minutes longer.
This Pork Chops Creole recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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