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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
- Season pork chops on both sides with Cajun seasoning.
- 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.
- In the same skillet, sauté onions, bell pepper, celery, and garlic until softened, about 5 minutes.
- 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.
- 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.
- 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
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