Have you ever prepared a dish or a meal, using the right amount of the core ingredients (like meat) for the number of servings, but somehow…it grew?
And then grew some more?
I honestly had NO plans for feeding the multitudes. But somehow, those five pork chops have grown.
I have no idea how we’re going to eat all of this food.
Don’t get me wrong, it’s GOOD…just too much food!
It all started with those five cheap pork chops. You know the kind, thin cut..sort of…with weird shaped bones and a bit thicker on one side, like the butcher was learning how to use the saw or knives or whatever they use to cut pork chops with.
I put them into the slow cooker, and then I chopped up a couple of medium onions and put those in. Next, it was four carrots. Not a lot of carrots, just four of them. A can of sliced stewed tomatoes. Some oregano, cumin and rosemary went in, along with a good amount of paprika and some chili powder. All fine and dandy, it cooked on low overnight and most of the following day…and then I added rice.
That must have been the error. I was using regular long grain white rice, and I dumped in about a cup and a half.
Slowly, it swelled and the pot went dry. I added water, and slowly it soaked it all up, but still the rice was a bit…crunchy.
So more water went in, along with a dash more chili powder.
It too vanished.
So did the extra space in the slow cooker.
It was full.
I now have six quarts of Pork Jumble Liar. Yeah, I know…you think it should be jambalaya, but its not quite jambalaya, it’s more a Jumble Liar. There’s no cayenne, you see, it is just paprika and regular chili powder, so its warm…but not proper jambalaya. No peppers, no celery, no chicken or sausage or seafood…just plain old cheap pork chops cooked tender so they fell off the bone. It’s got CARROTS in it, and I’ve never ever seen carrots in real jambalaya…so now you know…it really IS Jumble Liar. Almost. Jambalaya.
So if you need to make five pork chops look more like something qualifying as a miracle meal for a small army…here’s the recipe.
Pork Jumble Liar
5-8 pork chops, economy cut (about 1 chop per person)
1 can sliced stewed tomatoes (you can use the seasoned or unseasoned)
2 medium onions, coarsely chopped
5-8 carrots, cut into 2″ pieces
1/2 tsp. ground cumin
1/2 tsp. crushed oregano
1/2 tsp. rosemary, crushed
4 tbsp. paprika
4 tbsp. chili powder (unsalted)
2 c. rice
4 c. water
Place pork chops in slow cooker and cook on high for 30 minutes. Add onions, carrots, tomatoes, and seasonings. Cook for 4-12 hrs. or until pork is tender. Turn slow cooker to high, and add rice, stirring with other ingredients. Cook for 30 minutes on high and reduce temperature to low or keep warm. If rice is too dry or “crunchy”, add water as necessary. Stir to combine all ingredients and break up pork chops before serving. If desired, may be garnished with shredded cheddar or monterey jack cheese.
This dish can be made on top of the stove as well, although it will require closer monitoring than it does in the slow cooker.