Simple Pork Chop Gumbo Skillet

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Published: 1/28/2020

This single-skillet pork chop dinner delivers the comfort of traditional gumbo in a fraction of the time.

Serves: 4 Save

Ingredients (9)

  • 2 tablespoon oil
  • 1/2 cup all-purpose flour
  • 1 teaspoon Cajun seasoning, divided
  • 4 (6-oz) thin, bone-in pork chops
  • 1 (16-oz) bag frozen vegetables for gumbo (like Pictsweet Farms)
  • 1/4 cup reduced-sodium chicken broth
  • 1 (15-oz) can black-eyed peas, drained and rinsed
  • 1 (15-oz) can black-eyed peas, drained and rinsed
  • 1/2 teaspoon garlic powder

Directions

  1. Heat oil over medium-high in a large, deep skillet. Combine flour with 1/2 tsp Cajun seasoning. Coat pork chops in flour mixture and shake off excess. Place in pan and cook until light brown, about 2 minutes per side. Remove from pan and set aside.
  2. Add frozen vegetables to pan and cook about 2 minutes, stirring constantly. Add chicken broth, peas and tomatoes and bring to a boil. Reduce heat to medium-low and stir in garlic powder and remaining Cajun seasoning.
  3. Arrange pork chops on top of veggies. Simmer, covered, about 10 minutes, stirring occasionally. Remove lid and simmer 15 minutes more, stirring occasionally.

Cantarito

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Ingredients (8)

  • 2 oz. Don Julio Reposado Tequila
  • 0.75 oz. Fresh Grapefruit Juice
  • 0.75 oz. Fresh Orange Juice
  • 0.5 oz. Fresh Lime Juice
  • 3 oz. Grapefruit Soda
  • 1 pinch of Salt
  • 1 pinch of Fresh Crack Black Pepper
  • Ice
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