My good friend and neighbor, Sally, is from the deep south. Louisiana to be exact. Sally is always whipping up delicious southern recipes for me to try.
If you are a regular reader of my recipe blogs then you know that I am a northerner. However, I was born in Houston, TX and spent the first six months of my life there so by default, does that make me a Southerner? Anyway, Sally had eaten a brown gravy pork chop meal that I had made the other day and she told me she thought they were super good but she wanted to introduce me to a southern pork chop meal.
I was game as I LOVE food. The next week, Sally had my husband and I and our three children over to her and her husband’s home for southern pork chops. I was surprised that the chops were covered in a red tomato sauce and not a brown our onion gravy!
The flavor was robust and intense, which is something I like. Sally told me the recipe for this yummy southern meal and now I am happily sharing it with all of you. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I like eating these pork chops over white bread. Yum!
What type of rice Long grain or Instant?
I used parboiled long grain. I don’t think instant rice would work well in this dish. In fact I don’t think instant rice works well in any dish. It might be ok in an emergency, hurricane, tornado,flood, blizzard etc. Even then it would have to be a last resort.