Creole Pork Chops


Creole Pork Chops

½ t salt
½ t dried basil
½ t paprika
½ t black pepper
¼ t ground cumin
¼ t cayenne pepper
4 (4oz) boneless loin pork chops, trimmed
non-aerosol cooking spray
1 (8oz) can tomato sauce
½ cup chopped onion
½ cup chopped green pepper
¼ cup chopped celery
1 T Worcesershire sauce
2 cloves garlic, pressed

Bandsters—Please whirl the vegetables in the food processor before chopping the meat for your own safety.

Mix the first six ingredients and add them to the meat. Stir well to coat. Use the cooking spray to lube up your favorite large skillet. (I used an electric skillet, but a good large fry pan is fine.) Make sure you have a tight-fitting lid handy. Turn on the heat to medium and heat up the meat until no more pink shows. Add the remaining ingredients. Cover and cook on low for 15-20 min (Simmer on the electric skillet works.) When everything is fork-tender, serve it up.

Low carb serving suggestion- Steamed broccoli and Faux-tay-toes (see recipe on this blog).
Regular serving- You may substitute a baked potatoes for those who can’t/won’t have the faux-tay-toes.
Kosher folks may substitute chicken thighs. Don’t forget to make sure the Worcestershire Sauce is vegetarian.

Nutrition:
172 calories
6 g fat
22g protein
9g carbs
2g dietary fiber
51mg cholesterol
696mg sodium

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