Creamy Cajun Pork Chops ~ pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.
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.
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
Creamy Cajun Pork Chops
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Creamy Cajun Pork Chops
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
- 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.
Notes
*Adapted from What’s KP Cooking? January, 2010
Pam
Wednesday 3rd of June 2020
Absolutely delicious. Made this in the pressure cooker, 25 minutes and viola. My husband doesn't like a lot of heat so next time I will half the hot spices. So so tasty.
Kelly
Sunday 7th of June 2020
I've never made in the pressure cooker, I'll have to give it a try.
Joy
Monday 27th of January 2020
Do you think it would work to cook this recipe in the crock pot?
Ani
Monday 27th of January 2020
I skipped mushrooms (hubby’s not a fan) and used creole seasoning, because that’s what I had on hand. Turned out absolutely delicious! A huge hit! I’m making it again next week - using Cajun seasoning this time!
Makr
Monday 6th of January 2020
Made this this evening and it was a huge hit with my 20 year old sons and friend (My pup happily cleaned the plates). I'll have to double the recipe next time. I was surprised that my sons want me to use more cajun spice next time I make it.
I was very pleasantly surprised by how easy this is to put together, enough that I kept thinking I must be missing something. I added more butter after removing the chops to sauté the onions and mushrooms and next time I don't think I will reduce the cause as much because as some of the comments above noted, as great as this is one needs as more more of the sauce as one can get. Haven't seen any response to the questions as to how to increase the quantity of the sauce without diluting the fantastic taste and the perfect viscosity of the sauce. This will definitely go into the regular rotation. Thank you so much.
Cookie
Wednesday 13th of November 2019
Third time to make it we love it. Last 2 times have used heavy cream in place of sour cream and it works well. Did sous vide last time worked great Just divided all the seasonings in each sous vide bag rubbed chops in low sodium chicken base sealed up bags with chops seasoning and butter and cooked at 145 for 4hr . Took chops out and browned with mushrooms and onion added concentrated pork/chicken stock from sous vide bags adjusted slightly with water bring just to a boil and added heavy cream. Serverd with rice pilaf and green beans. Thanks this time cooking it outside on a cowboy wok . 10 chops doubling the recipe