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.