Jambalaya Stuffed Pork Chops

Chef Mark Kimball from Fairbanks Steakhouse at Hollywood Casino Tunica 


About this dish: This is a favorite recipe of mine that is always a hit whenever I feature it on menus. The Jambalaya keeps the pork succulent, while the spice is a pleasant surprise that adds an extra layer of depth to it. This dish is a great representation of what we do at Fairbanks Steakhouse; it’s a fun, exciting cuisine that looks just as good as it tastes and brings out the adventurous eater in everyone.


Jambalaya Stuffed Pork Chop ingredients:

  • 14oz double bone pork chop
  • 1 cup of white rice
  • 2 cups Chicken Stock
  • ½ cup Andouille Sausage cut into half moons
  •  ½ cup crawfish tails
  • 4 oz white wine
  • 2 oz yellow onion diced
  • 1 oz green bell pepper diced
  • 1 oz red bell pepper diced
  • ½ oz minced garlic
  • 1 T Cajun seasoning
  • 1 T Louisiana Gold Hot sauce
  • 1 T Lea & Perrins Worcestershire
  • 2 Bay leaves
  • Salt and pepper


Jambalaya Stuffed Pork Chop directions:


  1.  Preheat oven to 400 degrees Fahrenheit
  2.  Saute the sausage in a medium sized sauce pan on med high heat to render the fat about 5 min.
  3. Add the onions, peppers, and garlic to the pan and cook until the onions are translucent.
  4. Add the bay leaf, Cajun seasoning, hot sauce, Worcestershire, and craw-fish tails, and continue cooking until seasoning is fragrant.
  5. Deglaze the pan with white wine and add the Chicken Stock. Bring the liquid to a boil.
  6. When the liquid is boiling, add the rice and lower the heat to a simmer.
  7.  Cover the pan with a lid and cook until liquid is absorbed by the rice, about 15 to 20 minutes.
  8. While the rice is cooking, season the pork chop with olive oil, salt and pepper and sear the chop in a skillet or cast-iron pan for 2-3 minutes in each side until a nice brown crust forms.
  9. Take the chop out of the pan and make and incision into the side of the chop big enough to stuff.
  10. Put the jambalaya into the pork and place into the oven on a tray or ovenproof skillet.
  11. Cook in the oven until done, about 8-10 minutes.
  12. Take the chop out of the oven, let rest for a few minutes and enjoy with your favorite sides


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