Baked Pork Chops With Noodles Creole

In a large heavy skillet, heat the cooking oil to hot. Meanwhile, season both sides of the pork chops with the salt and pepper, pass lightly in flour, then fry in hot shallow oil until well browned on both sides, about 4 minutes per side.

Place pork chops in a baking pan, sprinkle with melted butter and water, then place in a 300 degree F oven for 20 minutes, basting occasionally to keep moist.

Meanwhile, in a clean skillet over medium heat, melt butter and sautee the cooked and drained egg noodles, taking care not to let stiffen or brown. Add the Creole Sauce and heat to let get very hot.

To serve, place one or two pork chops on heated individual plates, noodles Creole alongside, and chopped parsley sprinkled over noodles.

TO MAKE THE CREOLE SAUCE: In a 2 quart saucepan over medium heat, melt butter and saute the onion, green pepper, and celery for 4 minutes.

Add garlic and continue to saute for one more minute. Add the sifted flour, stirring constantly to make a roux. Add tomatoes, tomato puree, mushrooms, bay leaf, salt and pepper.

Bring just to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Add chopped parsley.