Vera's Recipes

Meats – Beef, Pork, Lamb, Etc

Pork Jambalaya

Meats – Beef, Pork, Lamb, Etc
Serves 2
9 ingredients
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Ingredients

  • 2 about 5 oz each lean pork chops
  • salt and pepper
  • ⅓ cup chopped celery
  • ⅓ cup green onions with tops
  • ⅓ cup chopped green pepper
  • ⅓ cup uncooked rice
  • ⅔ cup canned or made with bouillon cube chicken broth
  • ½ tsp garlic salt
  • dash red pepper

Method

  1. Season the chops with salt and pepper. Brown on both sides in a small lightly greased oven-proof skillet. Remove the chops and set aside.
  2. Pour off all but 2 teaspoons drippings. Add the celery, onions and green pepper. Saute until tender. Stir in the rice, broth and seasonings. Bring to a boil.
  3. Return the chops to the pan. Cover and bake at 375 degrees for 25-30 minutes or until the chops are tender. Fluff the rice with a fork.

Notes

Quick easy oven meal. Serves 2. From Rosauers (Pork PK-7).

Original card

The recipe above was transcribed from this scan of Vera’s original card.