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!
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 Cajun pork chops, you will be showered with praise, they are that good! xxo- Kelly🍴🐦
If you like Cajun seasoning as much as I do, then you might like these dishes, too!
- Creamy Cajun Shrimp and Sausage Pasta
- Cajun Brown Sugar Salmon
- Creamy Cajun Tortellini Soup
- Cast Iron Skillet Cajun Chicken Thighs
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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 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
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.
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.
Nutrition
I love this dish and the kids eat it up, but I always seem to need more of the sauce. How can I get more without compromising the dish?
This is my FOURTH time making this recipe! It is amazing, and has quickly become a family favorite. As others have noted, be careful of the salt that comes in many cajun blends. I took 2 minutes to make my own salt- free version and it works perfectly every time! SO GOOD! Thanks for a great recipe!
I keep saying I'm going to make my own blend, I think I will next time. The store blend I use is so good (and convenient). I'm happy to hear this is a hit with your family. Thanks for letting me know.
The picture looked good and caught my interest. Thankfully I like to try new recipes. This was absolutely DELICIOUS! The flavors all blended well together and I will definitely make this again.
It's tasty, one of my husband's favorites!
Two thumbs up!?????? I don't understand why there were so many comments of it being salty, since you left it up to the cook to salt as needed, AND you specified unsalted cajun seasoning. Recipe is perfect IMHO
Thanks for pointing that salt issue out! It all depends on the blend. I'm so glad you liked this dish!
Totally kicks but. Wanted them for breakfast this morning. Definitely on the repeat list. Prepared as directed.
My husband has them for breakfast, if there are any leftovers. No shame at all!!
Very good recipe. Man pleaser.
You said that right, my husband loves this dish!
Amazing meal everyone loves it. We also use rice, the kids ate the onions without even knowing it. But, I need to get more sauce out of the recipe, how can I do this?
I made this with regular paprika and served it over mashed potatoes. It was delish. The whole family loved it.
I just made this and it was DELISH! I added red, yellow, and orange peppers to it because I had them already cut up and needed to use them, and I wouldn't make it any other way. I also basically tripled the Cajun spice because I love it super hot! Doing keto diet so no pasta, but I had buttered cabbage to go with it and it was awesome. Definitely going in to my rotation!
Sounds delicious! I like everything you did to make it keto, glad you liked it.
This was a two-thumbs-way-up hit with my husband. And me, too. I followed the recipe exactly, except that I served it with mashed potatoes instead of noodles (I didn't have any), and it was pretty amazing that way. So delicious. Thank you for sharing the recipe.
P.S. I'll bet the sauce would taste awesome with chicken breasts.
Made it, loved it, saved it!!!
This was very good. I did omit most of the salt because of salt being in cajun seasoning. I liked it a lot with pasta,but, my husband who is obsessed with honey roasted red potatoes told me that he thought this would be good with those. Big surprise there haha. I served with candied carrots. Thanks for a great recipe!!
Was very good served with side of green beans Wife and Kids 8 and 11 both loved it as well. They will be taking it to lunch tomorrow
Salt level was fine but I used low sodium chicken stock unsalted butter and added no extra salt just a Cajun seasoning
Can I use beef broth/stock instead of chicken broth/stock?
I have never used beef stock, I prefer chicken stock. Beef stock is too strong sometimes. But if that's what you, it would probably be just fine.
I did this recipe today, but I did adjust a little. I added a can of whole stewed tomatoes, I cut them up small & cooked them with the sauce & chops, gave it a better taste so I didn’t taste the sourcream as strong. Otherwise kept the same, my husband & I loved it. Nice change for chops. I also didn’t do egg noodles, I just cut up golden potatoes & baked in olive oil & seasonig in the oven as my side. We go with potatoes more often if possible.