Cajun titans clash in this easy, perfect weeknight supper idea–Pork Chop Gumbo Skillet. A little jambalaya, a little gumbo, and a lotta flavor!
Late last year, I worked up this recipe for Relish magazine for their “skinny” edition, so to speak-low in calories, sodium, etc. I modified it a little and wanted to share if you’re looking for recipes that require hardly any prep! Frozen gumbo veggies, canned tomatoes, and chicken broth are the staples that provide the foundation. Add in some creole seasoning, my favorite flavor-liquid crab boil- and some skillet-browned pork chops and you’ve got yourself a Big Easy easy meal.
I think you could do this with andouille sausage, too–that would probably taste great and it would be even more like jambalaya! I used boneless pork chops several times and this week, I used thin cut, bone in chops and I think I like the thinner cuts. My daddy loves fried pork chops so this really reminds me of supper time home down in Mississippi. Hope you and your family enjoy it for supper sometime soon!
- 4 pork chops
- creole seasoning
- flour for dredging
- 3 tablespoon canola oil
- 1 (15 ounce ) package frozen gumbo mix (I used Publix brand with corn & red peppers)
- 1/2 cup chopped green pepper
- 2 teaspoons flour
- salt for seasoning
- 1 cup chicken broth
- 1 (14.5 ounce) diced tomatoes (I use Red Gold))
- 1 1/2 teaspoons creole seasoning (or to taste)
- 1 teaspoon liquid crab boil
- 1 cup uncooked rice
- Rinse the pork chops and pat dry with a paper towel Sprinkle each side of pork chops with creole seasoning. Dredge each one in flour on both sides. Heat a 10-inch skillet over medium high heat. Add oil and brown chops for about 3 or 4 minutes on each side. Remove from skillet and set aside.
- Add a tablespoon or so more oil to the pan and pour in gumbo mix and green peppers. Stir and cook for several minutes to soften veggies, until the okra starts to turn stringy, stirring constantly. Sprinkle flour and a little salt on top of veggies and stir to combine.
- Pour in chicken broth and tomatoes. Stir to combine.
- Add in spices and crab boil.
- Turn heat up to high and bring to a boil.
- Pour in rice, stir, and return to boil.
- Remove from heat and lay pork chops on top, cover and bake for 30 minutes in a 350 degree oven.
- When done, remove the lid and let rest for a few minutes before serving.