Pat the pork chops dry with paper towels—this is crucial for getting a good brown crust. In a small bowl, combine salt, black pepper, and Creole seasoning, then rub generously all over both sides of each pork chop. Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the pork chops for 4-5 minutes per side until deeply browned. Remove the pork to a plate and set aside. I like to get that caramelized crust because it adds tremendous depth to the final dish.

Without draining the oil from the pot, add the chopped onions, bell pepper, and celery. Sauté over medium heat for 5-6 minutes, stirring occasionally, until the vegetables soften and become fragrant. Add the minced garlic and bay leaves, cooking for another minute until the garlic blooms and becomes aromatic. This foundation of aromatics is what gives jambalaya its characteristic depth—don't rush this step.

Pour the chicken broth, diced tomatoes with their juice, and tomato sauce into the pot with the cooked vegetables. Stir well to combine, then bring to a boil. Add the rice, 1.25 tsp salt, and half of the green onions, stirring everything together so the rice is evenly distributed. The liquid should come about 1 inch above the rice—this is your guide for proper consistency. I find using long-grain white rice gives you that fluffy texture where each grain stays separate.

Arrange the browned pork chops on top of the rice mixture, nestling them so they're partially submerged. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and simmer for 45 minutes. The pork will gently finish cooking while the rice absorbs all the flavors from the broth and tomatoes. Resist the urge to stir or peek too often—each time you lift the lid, you release steam and can affect cooking time.

Remove the pot from heat and keep it covered for 10 minutes. This resting period allows the rice to finish absorbing any remaining liquid and the pork to become even more tender. Carefully remove the bay leaves, then fluff the rice gently with a fork to separate the grains. Scatter the remaining green onions and fresh parsley over the top. Serve each portion with hot sauce on the side so guests can adjust the heat to their preference.