Week 21: Cajun Schnitzel

The Recipe
2 schnitzels or pork chops

Cajun Spice
2 tsp paprika
1 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne
1/2 tsp herbes de provance (I didn't have any, so I used oregano instead)

Pasta
200g pasta
1 small onion
1 clove garlic
1 bell pepper
1/2 tbsp oil
1/2 can diced tomatoes (1 can ~450g)

Cook pasta according to directions on bag.

Heat oil in a pan over medium-hot. Chop onion, garlic and bell pepper and fry it briefly. Pour over the diced tomatoes and leave to simmer for 15 minutes before pouring over cooked pasta.

Mix cajun spices and cover the pork chops on both sides. Add new oil to pan and cook the pork chops until done.

The Verdict
The pork chops were YUUUUUMMY and definitely worth a repeat!

The pasta was... weird! We'd made too much of the cajun spice so added about 1 teaspoon of it to the pasta sauce while it was simmering. I thought nothing much of this, as there wasn't all that much cayenne pepper in it, but it ended up being sizzling hot! I LOVE spicey food, and even I thought it was just about too much. None of us understood it, as the chops weren't too spicy at all, so it must have been the effect of leaving it to simmer.

In any case the pasta+sauce was a bit blah, so while I may make the pork chops again, I'll find something different to serve it with.