Creamy Cajun Pork Chops

Posted on Dec 1, 2016
11 Comments


Creamy Cajun Pork Chops

Creamy Cajun Pork Chops

We are pretty crazy for pork chops around here, in fact, a good pork chop is probably Meathead’s favorite thing for dinner.  And if there’s any kind of cream sauce involved, it’s a surefire hit.  For the past several months, my favorite seasoning to play around with has been Cajun (or Creole) seasoning, and smoked paprika.  Creamy Cajun Pork Chops has become a new favorite in my house.

Creamy Cajun Pork Chops

I’ve heard the term “smothered” when referring to a southern cooking technique and I think this is similar.  The meat is browned, the vegetables sautéed, the meat goes back in to simmer in the sauce.  That’s pretty much what I did here, with onions, garlic and cremini mushrooms.

Creamy Cajun Pork Chops

The chops simmer until fully cooked, then the pan sauce is reduced and finished off with sour cream and Cajun spices.  This is my kind of comfort food on a cold night ~ served over egg noodles to sop up all the rich, spicy sauce.

Creamy Cajun Pork Chops

I’m thinking of trying this with chicken, but for now I’m sticking with these pork chops.  If you have a Meathead in your house, try these Creamy Cajun Pork Chops ~ you will be showered with praise, they are that good.

Best, Kelly

Creamy Cajun Pork Chops

Creamy Cajun Pork Chops

4.88 from 8 votes
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Creamy Cajun Pork Chops

Pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.

Course: Main Course
Cuisine: Cajun/southern
Servings: 4
Author: Kelly ~ the hungry bluebird (adapted from What's KP Cooking?)
Ingredients
  • 4 thick-cut (1¼-inch) rib pork chops
  • freshly cracked black pepper, to taste
  • kosher salt
  • 2 tbsp butter
  • 1 small yellow onion, diced
  • 1 cup sliced cremini mushrooms, about 4 ounces ~ can use white button mushrooms instead
  • 3 cloves garlic, finely chopped
  • 1 cup chicken stock or broth, preferably homemade
  • 2 bay leaves
  • 1 cup sour cream
  • 1 tbsp Cajun seasoning ~ I used my local grocer's Cajun blend
  • 1 tsp smoked paprika ~ can use regular if that's what you have
  • cooked egg noodles, for serving
Instructions
  1. Season chops with plenty of black pepper to taste and sprinkle with a little kosher salt.  Heat 2 tablespoons butter in a large skillet over medium-high heat.  Brown chops, about 5 minutes per side.  Remove chops to a plate and set aside, leaving fat in skillet.

  2. Add onions and mushrooms to skillet and sauté until softened, about 5 minutes.  Add garlic and a pinch of salt and cook until just fragrant, about 30 seconds.

  3. Add the chicken stock and deglaze the pan, stirring up any browned bits.  Season with another sprinkle of salt. Turn down the heat to a simmer, add the bay leaves and nestle the chops back in the sauce.  Cover and simmer on low for about 30 - 35 minutes until the chops are cooked through.

  4. Remove cooked chops to plate and cover loosely with foil.  Increase heat to high and bring pan juices to a boil and reduce by about half.  Skim as much fat from the surface as you can (I probably skimmed off 2 to 3 tablespoons).

  5. Remove bay leaves and turn heat down to low.  Whisk in sour cream, Cajun seasoning and smoked paprika until smooth and creamy and heat for 3 minutes, be careful not to boil.  Taste and adjust for salt and pepper.  Add chops back to pan and coat in sauce and heat another minute or two.  Serve over hot buttered egg noodles with plenty of sauce and chopped fresh parsley.

*Adapted from What’s KP Cooking? January, 2010

 

11 thoughts

  1. Cream sauce AND pork chops!? Be still my heart… ~ Meathead

    Reply

  2. Barbara Graham

    January 2, 2017

    I tried this tonight. Loved the flavors. I thought it was a bit on the salty side and believe it comes from the smoked paprika. I will definitely make this again but will use regular paprika. Now that being said, my son loved it exactly as it is and my dil does not like sour cream and said that’s all she could taste. Can’t please them all. 🙂

    Reply

    1. Kelly

      Glad you tried and liked, for the most part. I wouldn’t think the salt came from the smoked paprika, but maybe. Did you use salted chicken stock? Or maybe too much salt in the Cajun spice mix? You’re right, can’t please ’em all ~ I never can in my family 😉

      Reply

  3. Deborah

    January 3, 2017

    Excellent recipe! Picky husband approved!

    Reply

  4. This was really good! I wouldn’t change a thing. It had great flavor and it was something different from the regular menu of our dinners. Thanks for the recipe!

    Reply

  5. Stefanie

    April 11, 2017

    Lovely recipe my husband and i loved it.
    Doing low carb so served with loads of sautéed greens it was amazing.
    Have done this again and didn’t have can seasoning so used chilli powder and it was great. Thanks for adding to our recipe staples will be a family favourite from now on x

    Reply

  6. Did you serve on square egg noodles or can you use any , so many different types , did you make buttered egg noodles as to a recipe , or just boil plain egg noodles ?? Wonder wether to serve with mashed potatoes or fries

    Reply

    1. Kelly

      Kelly

      May 17, 2017

      Any egg noodles you like! Sometimes I use frozen noodles, sometimes packaged. I add butter and salt after cooking. Mashed potatoes sound great!

      Reply

  7. Jodie

    June 6, 2017

    I served with cajun sweet potato mash and green beans. Great recipe

    Reply

    1. Kelly

      Kelly

      June 7, 2017

      That sounds really good! Glad you liked the pork chops.

      Reply

  8. Jennifer

    July 22, 2017

    Wonderful recipe! We loved it! Not too spicy and my husband who does not like sour cream said the sauce was great!

    Reply

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