I am not really sure if this should go into the Appetizer section or Main Dishes section, but since I know people do eat Jambalaya as a meal, I will include it here. Really you could make this into the main course but would probably have to double the recipe if serving more than one person. It also works as a great side dish.

I made this one day when I had two pork chops left over, and some Hoisin sauce that I never used in a rib recipe.

This is one of the easiest yet most rewarding recipes. I know I will probably get some grief here because I am using Jambalaya from a box, but hold your criticism until you try this recipe! I use Zatarain’s Jambalaya mix for this. Now trust me, I have been to New Orleans a couple times, Jambalaya is made differently depending on which block you eat it on. Use this brand so we are all starting from the same page. After you try this recipe, perhaps use your own Jambalaya recipe if you think it would taste better. Hoisin sauce can usually be found in most supermarkets or oriental groceries. It is the most ingredient in most oriental barbecue sauces.

Ingredients

• 1 8 OZ. box of Zatarain’s New Orleans Style Jambalaya Mix.
• 2 pork chops w/ bone (preferably center cut).
• 1 8 OZ. jar of Hoisin sauce.
• 2 Tablespoons of butter.

Preparation

Remove the meat from the bone of the two pork chops, discard bones. Cut meat into thin 1″ slices.

Melt butter in a saucepan on medium to medium high. Add pork and stir frequently. When pork is 80% cooked open the Hoisin sauce bottle and add about 1/4 cup on top of the pork and stir. When pork is 100% cooked, add another 1/4 cup of hoisin sauce and stir until sauce is hot. Remove pan from heat.

Prepare the Zatarain’s mix as directed on the box EXCEPT do not add the meat. When there is about five minutes left, add the meat and sauce. The idea here is to have the sauce glazed over the pork when you add it, and for there not to be a lot of water in the rice to wash off too much sauce. When the Jambalaya is finished, stir the dish up and serve.

Conclusion & Modifications

Many people also add shrimp to their Jambalaya and that would probably taste real good with this recipe.

My first impression when I made this was that at first it almost tasted like pork fried rice. That impression went away when the heat kicked in. For those with a higher threshold for spiciness may want to add some cayenne pepper to this dish.

Enjoy!