Pork Chop Jambalya

• 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.

pork chops, onion, bell pepper, celery, corn oil, garlic, cayenne pepper, flour, sugar, long grain white rice, chicken broth, tomatoes, salt, water, green onion

Taken from www.epicurious.com/recipes/member/views/pork-chop-jambalya-50004324 (may not work)