Season pork chops with Creole spice. Heat oil over medium-high heat ina Dutch oven or heavy, deep pot and brown chops on both sides; removeto a plate. Reduce heat, add celery, onions, green pepper and garlic,and sweat until tender. Stir in beans, tomatoes, bay leaf and stock and return pork chops to pot. Bring to a boil, cover, reduce heat and simmer on very low heat all day, or until beans are very tender. Adjust seasonings.
NOTES : mild chicken,beef,veggie stock or water can be use