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Creamy Cajun Pork Chops

Creamy Cajun Pork Chops ~ pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.

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

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 Creamy Cajun Pork Chops ~ you will be showered with praise, they are that good. ~ Kelly

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

Creamy Cajun Pork Chops

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Creamy Cajun Pork Chops

Pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.
4.78 from 31 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: Cajun/southern
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 322kcal
Author: Kelly ~ the hungry bluebird (adapted from What's KP Cooking?)


  • 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.

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.
Keyword: creamy Cajun pork chops, Cajun pork chops
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

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


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Recipe Rating


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.


Wednesday 9th of December 2020

Sounds delicious. Plan to make this and wonder how tender the bone in pork chops are in this recipe. Making it and taking some to my Mom, so do chops stay tender when warmed as leftovers?


Tuesday 5th of January 2021

@Kelly, made them and they were really good. Tender and, as you said, the sauce was so delicious!


Wednesday 9th of December 2020

As long as they are not overcooked, and reheated on low, they should be fine. Also depends on the cut and size of your chops. We like them on the thick side, either rib or center cut with some tenderloin attached. Boneless, lean chops will not be as tender in my opinion. Hope you like the recipe if you try it, the sauce is so good!


Tuesday 1st of September 2020

I made the sauce in this recipe to go with a grilled pork tenderloin. MAN is this sauce flavorful!!! REALLY delicious!!! I will DOUBLE it next time I make it - SOOOOOOOO good!!!


Wednesday 19th of August 2020

Im going to make this with steak (don't have any chops on hand), do you know if i should adjust the 25 minute cook time?


Saturday 22nd of August 2020

I would thick so if you don't want well-done steak. I've only made it with pork.


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.


Sunday 7th of June 2020

I've never made in the pressure cooker, I'll have to give it a try.