In a hot pan brown chops slowly and thoroughly on both sides. Season with salt and pepper. Add creole sauce. Cover and cook slowly for 1 hour or until very tender.

SAUCE:

3 c. tomato juice
2 1/4 tbsp. Worcestershire sauce
1 1/2 tsp. salt
3/4 tsp. pepper
Dash of Tabasco
1 1/2 tsp. lemon juice
1/4 c. chopped green pepper

Heat together.