This is a recipe I remember my mom making when I was a kid.  I have no idea what makes these “creole” but it certainly sounded exotic when I was a kid growing up in the 70’s.  Maybe it is the ginger? 

I think as an adult cook I would probably add some of McCormick’s creole seasoning blend to spice it up.  It doesn’t take a lot of prep time but it does have an extended cooking time.  This is a good recipe when you have a bit of time to get dinner started but then have some chores or work that needs to be done (like the laundry that is never ending) as once it is in the oven you can forget about it for at least an hour. 

Give it a try and let me know what makes this “creole” if you have any ideas.  

Creole Pork Chops

4 pork chops ( 1 ½ inches thick)

1 Tbsp. Oil

Salt & pepper to taste

½ c. water

½ tsp. celery seed

¼ tsp. ground ginger

1 tsp. flour

1/3 c. ketchup

½ tsp. salt 

3 Tbsp. apple cider vinegar

1 tsp. sugar

Sprinkle chops with salt and pepper.  Quickly brown on both sides in the oil in a heavy skillet.  Remove chops to a baking dish.  Combine the remaining ingredients and pour over the chops.  Bake at 325 degrees for  1 ½ hours.  Turn the chops after the first hour of baking.  Serve with potatoes or noodles and vegetable of your choice.