Louisiana Pork Chops

Louisiana Pork Chops

1/4 t. black pepper
1/4 t. white pepper
1/4 t. cayenne pepper
4 pork chops (3/4 -inch thick)
1 Tbsp. oleo
14 1/2 oz. Can diced tomatoes with garlic and onion, undrained



Combine peppers. Sprinkle on both sides of pork chops.
In a large skillet, heat oleo over medium-high heat. Add pork chops; cook for 5 minutes. Turn and cook an additional 4 minutes; drain.

Add tomatoes; reduce hat to medium. Cover and cook for 10 minutes or until pork is cooked. Remove pork chops with slotted spoon to a serving dish; keep warm. Cook sauce until thickened; spoon over meat and serve.