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I came across this recipe posted on a message board. It's a past recipe from The Grand Hotel in Point Clear, Alabama. I believe it was originally printed on a post card.
Phaed
Pork Chops a la Creole 8 six-ounce pork chops, baked 4 cups cooked rice 8 slices fresh tomato, broiled 8 slices American cheese 8 pats butter 8 cups brown sauce Parsley & paprika, to garnish 16 small candied yams Salt and pepper chops to taste. Place 1/2 cup of rice on top of each baked pork chop and moisten with a little brown sauce. Place broiled tomato slices on rice, followed by cheese slices. Pour remaining brown sauce into casserole around chops and heat in 375° oven just long enough to melt cheese. Remove and garnish with parsley and paprika. Arrange candied yams around chops and place under broiler for 3 minutes just before serving. Serve uncovered and piping hot. Makes 8 portions.