CAJUN SMOTHERED PORK CHOPS

Prep time 
15 mins 

Cook time 
35 mins 

Total time 
50 mins 

Tender pork chops smothered in a rich, spicy Cajun gravy made with onions, bell peppers, and spices. Perfect served with rice or mashed potatoes for a true Louisiana meal. 

Recipe by: George Graham 
Serves: 4 

Ingredients 

• 4 bone-in pork chops (about 1-inch thick) 
• 2 tablespoons Cajun seasoning 
• 2 tablespoons vegetable oil 
• 1 cup diced onions 
• 1/2 cup diced green bell pepper 
• 1/2 cup diced celery 
• 2 cloves garlic, minced 
• 2 tablespoons all-purpose flour 
• 2 cups chicken stock 
• 1 teaspoon smoked paprika 
• 1/2 teaspoon black pepper 
• 1/2 teaspoon salt 
• 2 tablespoons chopped fresh parsley, for garnish 

Instructions 

1. Season pork chops on both sides with Cajun seasoning. 
2. Heat vegetable oil in a large skillet over medium-high heat. Sear pork chops 3–4 minutes per side until browned. Remove from skillet and set aside. 
3. In the same skillet, sauté onions, bell pepper, celery, and garlic until softened, about 5 minutes. 
4. Stir in flour and cook 1–2 minutes to make a roux. Gradually whisk in chicken stock, smoked paprika, salt, and black pepper. Simmer until gravy thickens slightly, about 5 minutes. 
5. Return pork chops to the skillet, spooning gravy over them. Reduce heat to low, cover, and simmer 15 minutes until pork chops are cooked through. 
6. Garnish with chopped parsley and serve hot with rice, mashed potatoes, or your favorite Cajun sides. 

Notes 

• Bone-in pork chops provide extra flavor, but boneless can be used. 
• Adjust the Cajun seasoning for more or less heat. 
• This dish works beautifully with a splash of hot sauce added to the gravy for extra kick