Skip to Content

Creamy Cajun Pork Chops

Pork chops smothered in onions and mushrooms in a spicy Cajun cream sauce. These creamy Cajun pork chops are perfect for an easy and comforting weeknight dinner!

Creamy Cajun Pork Chops, in skillet with Cajun gravy/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.

Creamy Cajun Pork Chops, overhead photo in skillet

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 photo of ingredients

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, in skillet with serving fork and spoon

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 Cajun pork chops, you will be showered with praise, they are that good!  xxo- Kelly🍴🐦

Creamy Cajun Pork Chops, in dish over egg noodles with fork and knife.

If you like Cajun seasoning as much as I do, then you might like these dishes, too!

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on PINTEREST, FACEBOOK and INSTAGRAM  for all the latest updates.

Creamy Cajun Pork Chops

Pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.
4.77 from 46 votes
Print Pin Rate
Course: Main Course
Cuisine: Cajun
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 418kcal


  • 4 thick-cut (1¼-inch) rib pork chops
  • freshly cracked black pepper, to taste
  • kosher salt
  • 2 tablespoon 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 tablespoon Cajun seasoning I used my local grocer's Cajun blend
  • 1 teaspoon 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.

Recipe Notes

  • 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.


Calories: 418kcal Carbohydrates: 10g Protein: 33g Fat: 27g Saturated Fat: 13g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 141mg Sodium: 217mg Potassium: 818mg Fiber: 1g Sugar: 5g Vitamin A: 1652IU Vitamin C: 3mg Calcium: 90mg Iron: 2mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!



Recipe Rating


Saturday 1st of April 2023

Excellent! I used 1/2 no salt Cajun 1/2 regular Cajun. Also served over cauliflower mash.


Tuesday 10th of January 2023

Really good. I had leftover cajun pork tenderloin I used instead and it was awesome.


Sunday 23rd of January 2022

Great I served with mashed potatoes

lisa smout

Sunday 9th of January 2022

Really really good a nice change very tasty, will have it again soon


Wednesday 7th of April 2021

Love this recipe, it is one of our go tos. I have used plain yogurt as well as heavy cream when I don't have sour cream. I must be doing something wrong though as my sauce is more like a soup and I always have to try and reduce it.