Creamy Cajun Pork Chops ~ pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.
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.
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.
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.
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. ~ Kelly
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Pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.
- 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
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.
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.
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.
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).
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.
I use a Cajun spice blend that has NO SALT. Keep that in mind when seasoning, I salt as I go but if your Cajun spice blend has salt, be careful so you don't over salt.
*Adapted from What’s KP Cooking? January, 2010