Cajun Smothered Pork Chops
Bone-in chops browned hard, then smothered low and slow with onions until the gravy turns dark and glossy.
- Prep
- 15 min
- Cook
- 70 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 470 kcal
Equipment
- •Cast-iron skillet with lid
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 30
- carbs
- 12
- protein
- 38
- calories
- 470
Instructions
- 1
Season the chops with Cajun seasoning, salt, and pepper. Dust them lightly with flour.
- 2
Brown the chops well in the oil for 4 minutes per side. Set them aside.
- 3
Add the onions and bell pepper to the skillet. Cook 15 minutes over medium-low until deeply soft and browned, scraping constantly.
- 4
Stir in the garlic. Splash in the stock a little at a time, letting the skillet dry and brown between additions.
- 5
Return the chops with the remaining stock. Cover and simmer on low for 40 minutes until fork-tender.
- 6
Season the gravy and scatter the green onion over the top. Serve over rice.
Chef's tips
Splash in liquid and scrape the skillet in stages. Repeat three or four times to build deep color without making a roux (flour-and-fat thickener).
Storage
Refrigerate up to 3 days.
Reheating
Warm covered over low heat with a little water to loosen the gravy.
Common mistakes to avoid
- •Using thin chops, which dry out before the gravy finishes cooking.
- •Rushing the onions instead of letting them slowly soften and brown.
- •Adding all the liquid at once, which steams the food instead of browning it.
Serving suggestions
Cooked Cajun Smothered Pork Chops?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Louisiana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
