Note: I can’t have too much in the way of garlic or onions or salt so I’ve learned to use other ingredients to compensate as you will see in this recipe, which, by the way, tastes just as good as less healthy versions.
Makes enough for 2 people; takes about 25 minutes including prep.
I NEVER measure anything. You’ll still get good results.
4 thin pork chops
Tony Chachere’s No Salt Creole Seasoning Blend
Hot Hungarian paprika
1 T unsalted butter
1/2 red sweet pepper, sliced
1 small yellow squash, cut in 1/4 inch slices
1 small zucchini, cut in 1/4 inch slices
8 oz. no salt added tomato sauce
1/2 tsp marmite or bouillon
1/2 cup water
1 tsp Gumbo filet powder
Take 4 thin pork chops and sprinkle Tony Chachere’s No Salt Creole Seasoning Blend and hot Hungarian paprika on one side. Turn them over and sprinkle dried basil and dried oregano. Place in a sauté pan with 1 T of unsalted butter. Sauté until brown on both sides and remove from pan.
While the pork chops are sautéing, boil 1/2 cup water in the microwave. Add the marmite (or bouillon) to the hot water. In the pan that had the butter (after pork chops are removed), add the vegetables, the tomato sauce and the marmite/water. Simmer for about 15 minutes, stirring occasionally. Last 5 minutes, add the gumbo filet powder and stir again. Simmer for about 5 more minutes. Ready to serve.