Pork Chop Jambalya Recipe

Name: Pork Chop Jambalya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 pounds thinly sliced pork chops; 1/4 cup chopped onion; 1/4 cup chopped bell pepper; 1/4 cup chopped celery; 3/4 cup corn oil; 2 cloves garlic chopped; cayenne pepper; flour to dust pork chops; 1/4 cup sugar; 2 cups long grain white rice; 1 14 ounce can chicken broth; 1 can tomatoes with green chilis; salt and pepper; 1 1/2 cups water; 1 1/2 cups chopped green onion including tops

Servings: persons

2-3 pounds thinly sliced pork chops
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
3/4 cup corn oil
2 cloves garlic chopped
cayenne pepper
flour to dust pork chops
1/4 cup sugar
2 cups long grain white rice
1 14 ounce can chicken broth
1 can tomatoes with green chilis
salt and pepper
1 1/2 cups water
1 1/2 cups chopped green onion including tops

1
Prepare the rice: Measure chicken broth and tomatoes with all liquid. Add water to make 4 cups. Set aside until needed. Add sugar to bottom of pot where you will prepare the rice. Stirring constantly, heat the pan until the sugar carmelizes. Add liquids to carmelized sugar stirring constantly. Bring to boil. Add rice and bring to boil again. Lower heat. Cook covered for 12 minutes on low heat.
2
Prepare the pork chops: Coat the pork chops with flour. Salt and pepper to taste. Place oil in a large cast iron skillet. Brown pork chops in hot oil. Pork chops should be a golden brown. Remove chops. Add onions, bell pepper, celery, cayenne pepper and garlic. Saute until vegetables are soft. Remove as much oil as possible from skillet. Add water and scrap brown bits from pan to create a gravy. Return pork chops to pan. Cover the pan and cook for 20 minutes or until the pork chops are tender. Add cooked rice to gravy and sauteed vegetables. Add chopped green onion. Cover and bake in oven at 250 degrees for 20 minutes.

652

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-3 pounds thinly sliced pork chops, 1/4 cup chopped onion, 1/4 cup chopped bell pepper, 1/4 cup chopped celery, and more.

Yes, Pork Chop Jambalya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chop Jambalya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions