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!
1cupsliced cremini mushrooms, about 4 ouncescan use white button mushrooms instead
3clovesgarlic, finely chopped
1cupchicken stock or broth, preferably homemade
2bay leaves
1cupsour cream
1tablespoonCajun seasoningI used my local grocer's Cajun blend
1teaspoonsmoked paprikacan 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.
The best way to achieve moistness in pork chops is to not overcook them. Grill, broil, pan fry, bake, whatever you choose, don't cook them past 145 degrees F internally. You make that determination with a meat thermometer. Brining is an excellent method for adding a little extra moisture and flavor to your chops too.
Combine water, salt, and any additional seasonings in a large container. Stir well to dissolve the salt and sugar. Soak the pork chops in the brine solution, making sure they're fully coated. Refrigerate for at least 1 hour.
Brush pork chops with vinegar and then brush with a thin coat of olive oil. Lightly sprinkle the pork chops with each of the seasonings. Flip and repeat on the other side. Place in the frying pan until browned on one side (usually about 7-12 minutes).
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This "sear-roasting" method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.
Mild tenderizing is accomplished through the use of acidic ingredients. Lemon juice, flavored vinegar, red wine, and coffee are all recommended as marinade ingredients that can soften the meat a little.
To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.
Place that volume of water in a container large enough to hold the brine and the meat. Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt.
The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.
Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.
This comes from the five ingredients in Five Spice, namely star anise, fennel, cloves, cinnamon and Sichuan peppercorns. The mix of flavours binds to pork well. Pork has a distinct taste, but it really works well as a blank canvas for the spices to do their thing.
I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?
In a 1-quart mixing bowl or 1-pint jar, place the kosher salt, brown sugar, smoked paprika, granulated garlic, dried sage, dried thyme, black pepper, and cayenne pepper. Use a whisk to stir the spices together until well mixed. Alternatively, screw the lid on the mason jar and shake the spices together to combine.
Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.
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