Jambalaya Pork Chop Bake

Prep Time: 40 minutes
Cook Time: 50 minutes
Serves: 4
Ingredients:
  • Four 6 to 8 ounce Swift Premium® Porterhouse Pork Chops, cut 3/4 inch thick
  • 1 1/2 teaspoons Creole seasoning
  • 2 tablespoons olive oil
  • 1/3 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 14.5 ounce can petite-diced tomatoes
  • 1 cup reduced-sodium chicken broth
  • 2 ounces fully-cooked andouille sausage, halved lengthwise and sliced
  • 1/3 cup diced ham
  • 1/4 teaspoon dried thyme leaves
  • 2/3 cup uncooked long-grain white rice
Cooking Directions:
  1. Preheat oven to 350º F. Lightly spray a 13x9x2-inch baking dish with nonstick cooking spray; set aside.
  2. Pat pork chops dry with paper towels. Season both sides with 1/2 teaspoon Creole seasoning. Lightly brown chops in 1 tablespoon oil in large skillet over medium-high heat, about 1 minute on each side. Transfer chops to prepared baking dish.
  3. Add remaining 1 tablespoon oil, green pepper, onion, and celery to skillet. Cook over medium heat about 3 minutes or until tender, stirring occasionally. Add undrained tomatoes, chicken broth, sausage, ham, thyme, and remaining 1 teaspoon Creole seasoning; bring to boil. Stir in rice. Carefully pour and spread evenly over pork chops; cover with foil.
  4. Bake in the oven about 50 minutes or until rice is tender. Let stand, covered, for 5 minutes before serving.
Recipe Nutrition Overview
Per Serving
Calories
557
Total fat
25g
Saturated fat
7g
Cholesterol
101mg
Sodium
672mg
Carbohydrate
34g
Fiber
2.6g
Protein
39g
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