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.
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. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.
You can make an effective brine just with salt and water, but additional seasonings do help. If you are just looking to brine one (1) pork chop or tenderloin, or up to 4 at a time, a quick ratio of salt to water is 4 cups of water and 3 Tbsp of salt / for 30 minutes up to 4 hours.
Vinegar and citrus tenderize the pork, and the spices and dried herbs add loads of flavor. Marta has 25 years of experience in the food service industry and has been developing recipes for 3 years. She is the author of Taste & See Cooks: Recipes to Inspire, Equip and Enjoy. Why Brine Pork Chops?
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.
On their own, pork chops are a lean, bland cut of meat. Seasoning with salt before cooking is an essential step in bringing out the meat's natural flavors. Season generously, and remember that even a very short brine (just 30 minutes) will improve the taste and texture of the meat.
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.
An old-fashioned meat mallet is a quick, affordable, and reliable way to soften up any cut of meat. It's great for pork chops because you can use it lightly on thinner chops and put more force into thicker cuts.
Brining with milk is a great way to tenderize pork and other meats. The brining process opens up the protein to absorb the flavours of your brine and prevents it from drying during the cooking process.
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.
Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.
What Does The Apple Cider Do To Pork? The acid in the vinegar not only adds delicious flavor to the pork but also helps to tenderize the meat by breaking down the proteins.
Whereas an oversaturated saltwater brine might make your cut less filet-like, a baking soda wet brine expedites the tenderizing process and limits the potential for oversaturation.
Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.
Bake your pork chops at 425 degrees for 10 minutes. If you want to add an extra step, sear your pork chops in a pan first and transfer to a baking sheet to cook for about 6-8 more minutes or until the internal temperature reaches 145 degrees.
Mix equal parts of low sodium chicken and beef broth together along with a little of your rub and mix it in with your pork. The combinations of broth, will not alter the flavor of the pork, while moistening it.
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