Pork Jambalaya

Pork chops with a Louisiana twist.

A family recipe provided by Jennifer Kiel of Washington, DC.

Pork Jambalaya

This is for 2 people. Double for 4.

  • 2 lean pork chops
  • 1/3 cup celery
  • 1/3 cup green onions chopped with tops. Use plain onion if you don’t have green onions.
  • 1/3 cup green pepper
  • 1/3 cup uncooked rice
  • 2/3 cup canned chicken broth
  • 1/2 tsp. garlic salt. I use one clove of garlic.
  • dash of red pepper sauce
  1. Season chops with salt and pepper.
  2. Brown chops on both sides in skillet. Remove and drain off all drippings except 2 teaspoons.
  3. Add onions, celery, peppers and garlic. Saute.
  4. Stir in rice, broth, and seasonings.
  5. Bring to boil; add chops. Cover and bake at 350 deg., 30 minutes or until chops are tender.
  6. Fluff rice with fork and serve.

Yesterdish suggestion: Consider seasoning the chops with…

  • 2 tsp. cayenne
  • 1 tsp. hot paprika
  • 2 Tbsp. dried thyme
  • 1/2 tsp. garlic salt (I know the recipe has this, but it goes into the onions, not on the chops)

This would give them a bit more of an andouille sausage flavor. Or, y’know, throw in some sausage. Also, use both white and green onion, not one or the other.

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