Creamy Smothered Cajun Pork Chops Recipes

CAJUN SMOTHERED PORK CHOPS

Steps:

• Rinse pork chops and pat dry with a paper towel.
• Sprinkle both sides of the chops with kosher salt and ground black pepper and let sit for about 15 minutes.
• Combine the ingredients for the dredge.
• Heat the vegetable oil in a Dutch oven over medium-high heat.
• Dredge the pork chops in the dredge mix and shake off the excess.
• When the oil is hot, sear the pork chops on both sides for about 3 to 4 minutes. Set aside on paper towels. Do this in batches so you don't crowd the pan.
• If there are any burned morsels in the dutch oven, wipe out with a paper towel.
• Set the heat to medium over under the dutch oven and add the butter.
• When the butter is frothy add the AP flour and stir constantly to make a light roux. NOTE: The roux will be very thin because of the 4:1 ratio of butter to flour, but with the long cook, it will still serve to thicken the gravy.
• Add the yellow onions and stir until starting to wilt about 8 to 10 minutes.
• If using the mushroom, add them about halfway through (after about 4 minutes) sauteeing the onions.
• When the onions are wilted, add the garlic and the Herb and Spice Blend. Stir to combine.
• Saute until the garlic is aromatic, which will only take about 2-3 minutes. Stir constantly.
• Increase heat to medium-high.
• Stir in the white wine and simmer until the wine has reduced by about half, about 5 minutes. Use the wine to deglaze the pan if necessary by scraping the bits of food off the bottom.
• Add the stock. Bring the stock to a high simmer and continue for about 5 minutes.
• Add the pork chops back to the pot. Stir and move them around so that they are all covered with the gravy.
• Lower the heat to a low simmer, cover the Dutch oven and simmer for 1 hour. Stir the pot thoroughly every 15 minutes or so.
• After 1 hour, continue to simmer with the pot partially covered for another 30 minutes, stirring occasionally.
• Check the pork chops for tenderness and continue to simmer until very tender. Taste the gravy for seasoning and add more if needed. Add more reserved stock if the gravy is too thick. Place the lid on completely or partially depending upon how thick you want the gravy.
• Once the chops are tender and falling apart, serve immediately over rice.

CAJUN SMOTHERED PORK CHOPS

Steps:

• Heat olive oil in a 5 quart cast iron dutch oven on medium high.
• Season pork chops with Cajun seasoning.
• Place in skillet and brown well on both sides over medium - medium high heat.
• Remove from pan and set aside.
• Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
• Return pork chops to pot.
• Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
• If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
• Cover pot almost all of the way. Simmer until meat is tender.
• Uncover. Add mushroom and green onions and parsley.
• Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
• Serve over hot cooked rice.
• C'est Si Bon, Cher!

CAJUN-STYLE SMOTHERED PORK CHOPS

Steps:

• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• Combine 3 tablespoons of flour and the Cajun seasoning . Coat the pork chops thoroughly with the seasoned flour.
• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• When the oil is hot, add the pork chops to the skillet. Cook for about 4 to 5 minutes on each side or until nicely browned.
• Remove the chops to a plate and add the butter to the skillet. Add onion, green pepper, and celery and cook, stirring, until the onion is softened. Stir in the remaining 1 1/2 tablespoons of flour. Cook, stirring, for 2 minutes longer.
• Add the chicken broth and Worcestershire sauce to the skillet. Add the pork chops , cover, and reduce heat to low.
• Simmer for 20 to 25 minutes, or until the pork is tender. Expert Tip: If you are using pork shoulder chops, add 15 to 25 minutes to the braising time.

SMOTHERED PORK CHOPS

Steps:

• Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
• Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

CAJUN SMOTHERED PORK CHOPS

Steps:

• Sprinkle both sides of pork chops with seasoning blend. In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring occasionally, until slightly tender. Push onion to one side of skillet.
• Add pork to other side of skillet. Cook about 3 minutes, turning once, until browned. Add tomatoes. Heat to boiling; reduce heat. Cover; cook 4 to 8 minutes or until pork is no longer pink in center.

CAJUN PORK CHOPS

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

CAJUN SMOTHERED PORK CHOPS

Steps:

• Sprinkle both sides of pork chops with seasoning blend.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring occasionally, until slightly tender. Push onion to one side of skillet. Add pork to other side of skillet. Cook about 3 minutes, turning once, until browned.
• Add tomatoes. Heat to boiling; reduce heat. Cover; cook 4 to 8 minutes or until pork is no longer pink in center.
• Tip: For a less spicy dish, use plain diced tomatoes instead of the diced tomatoes with jalapeno peppers.