Creamy Cajun Pork Chops

Pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.

Course Main Course

Cuisine Cajun

Keyword cajun pork chops, creamy pork chops

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings servings

Calories 418kcal

Author Kelly | the hungry bluebird

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.