A few notes on this Cajun Pork Chop Recipe
1. Bone in will yield a more tender chop.
2. Smoked paprika will make a huge difference in the flavor!
3. Any kind of mushroom will work so don't worry if they don't have the exact kind
4. Stock is required here and not broth. It's thicker and will again yield a better result.
5. I recommend a cast iron skillet for a dish like this.
Ingredients
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 ~ or mushrooms of your choice
3 cloves garlic, finely chopped
1 cup chicken stock, preferably homemade
2 bay leaves
1 cup sour cream
1 tbsp Cajun seasoning ~ again, your choice. Homemade is best
1 tsp smoked paprika
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.
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.
How you decide to enjoy this amazing sauce is up to you but any low card pasta, miracle rice/noodles, or veggie noodle is going to taste amazing!
Photo: The Hungry Bluebird
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