I was wanting something a little different and have been researching spice mixes. Made up this Cajun spice mix, chock full of flavor with a little spice hit. When I think of Cajun cooking, I think of vibrant, spicy cuisine. Hope you enjoy this combo of cayenne, paprika, basil, oregano, thyme… with a spicy tomato gravy.

Cajun Pork Chops

2              pork chops

1T           grapeseed oil

2T           tomato paste

1c            broth (vegetable)

1T           butter, unsalted

1/4t        garlic powder

1/4t        oregano

1/8t        basil

1/4t        paprika

1/8t        salt

1/8t        pepper

1/8t        cayenne

1/4t        thyme

1/4t        onion powder

30min to 2 hours before eating, salt 2 pork chops, I used less than 1/2t salt for 2 chops. Let sit at room temperature.  Blot with paper towel, then trim and cut each into 3 pieces. With a meat tenderizer, flatten each piece of pork.

In a small bowl make Cajun spice mix; 1/4t garlic powder, 1/4t oregano, 1/8t basil, 1/4t paprika, 1/8t salt, 1/8t pepper, 1/8t cayenne (more if you like spicy), 1/4t thyme, 1/4t onion powder.

In large skillet heat 1T grapeseed oil on medium high.

Lower heat to medium adding Cajun spice mix, cook for 30 seconds to 1 minute, until you can smell it.

Add chops, turning over to coat both sides in fried spices, then brown each side, about 3-5 minutes per side.

In bowl, mix 2T tomato paste into 1c vegetable broth, stirring until dissolved.

Add broth to chops, coating well, cover pan & simmer for 3-5 minutes.

Remove chops, let sit 3-5 minutes covered (I place them on a plate and cover them with another plate inverted).

Bring leftover sauce to boil, simmer 3-5 minutes to halve the sauce.

Remove from heat and melt 1T butter, unsalted into gravy.

As pictured: Served over mashed cauliflower with roasted garlic asparagus.