Skillet Pork Chop Gumbo with Creole

How to make it

1. Pat the pork chop dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron skillet over medium-high and crisp the pork chop until deeply colored.
3. Add the aromatics with the bell pepper and okra; cook until fragrant and just tender.
4. Build the creole sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over creamy grits.