Not Everything Has To Be A Showstopper

Howdy E/everybody,

He picked the recipe tonight, which sounded fancy but ended up being quite the simple flavorful dish.   If not for the SlapYa Mama Cajun spice blend, it might have even been boring.

Louisiana Skillet Pork

Not a lot to tweak from this AHA 8th edition entry, so I left it alone, except to use my Pink Himalayan salt blend on the veggies and make some cornbread to up the calories a bit. Doesn’t do you any good to starve yourself.

4 boneless center cut pork chops, no fat if possible.

Creole or Cajun seasoning blend

Cooking spray 

1 cup frozen corn

1 medium red bell pepper, chopped

1 small zucchini, chopped

1/2 cup finely chopped onion (powder, or PHS blend)

1 medium rib of celery, finely chopped

1/4 tsp pepper (didn’t use)

1 tsp olive oil

1/2 tsp salt

Sprinkle the pork on both sides with the Cajun seasoning blend. 

In a large nonstick skillet, cook the pork over medium heat (I cooked mine completely against the directions that say to leave it slightly pink in the center — ewww). Remove from the heat and put aside on a plate. Do not wipe out the skillet.

Combine the veggies and cook in the skillet until tender crisp. (Note: everything I cook that is not sweet, I use olive oil). Add salt and pepper (or PHS). 

Spoon veggies over the pork in a serving dish or serve on the side. I put my veggies under the meat like a bed of rice.

Fat: 8g (2.5g bad fat)

Carbs: 12g

Protein: 26g

Enjoy!

RKW