Jambalaya Pork Chop Bake
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
Preheat oven to 350º F. Lightly spray a 13x9x2-inch baking dish with nonstick cooking spray; set aside.
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.
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.
Bake in the oven about 50 minutes or until rice is tender. Let stand, covered, for 5 minutes before serving.
Recipe Nutrition Overview
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