Looking for a Creole spin on pork chops? Add them to Zatarain’s Black-Eyed Peas and Rice for a one-skillet Hoppin’ John dinner – a complete meal in 35 minutes.
5m
PREP TIME
35m
COOK TIME
6
INGREDIENTS
Servings: 4
Ingredients
-
4
bone-in boneless
pork chops, (1/2-inch thick)
![substitution]( "substitution")
Substitutions available
- boneless pork chops, (1/2-inch thick)
- Zatarain's® New Orleans Style Creole Seasoning
- 1 tablespoon oil
- 2 1/2 cups water
- 1 package Zatarain's® Black Eyed Peas & Rice
- 1 small onion, thinly sliced
INSTRUCTIONS
- 1 Sprinkle both sides of pork chops evenly with Creole Seasoning. Heat oil in large skillet on medium-high heat. Add pork; cook 3 minutes per side or until lightly browned. Remove from skillet
- 2 Stir water and Rice Mix into skillet. Bring to boil. Reduce heat to low
- 3 Place onion slices and pork over rice mixture. Cover. Cook 25 minutes or until rice is tender and pork chops are cooked through. Remove from heat. Let stand 5 minutes
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Dump-and-Bake Sausage Red Beans and Rice Casserole
![Dump-and-Bake Sausage Red Beans and Rice Casserole]( "dump and bake sausage red beans and rice casserole")
