CAJUN SMOTHERED PORK CHOPS
Pork chops smothered with onions and Cajun flavors in a rich stock. Cajun comfort food. Simple ingredients and simple methods.
Provided by Sweet Daddy D
Categories Main Course
Time 3h15m
Number Of Ingredients 18
Steps:
- Rinse pork chops and pat dry with a paper towel.
- Sprinkle both sides of the chops with kosher salt and ground black pepper and let sit for about 15 minutes.
- Combine the ingredients for the dredge.
- Heat the vegetable oil in a Dutch oven over medium-high heat.
- Dredge the pork chops in the dredge mix and shake off the excess.
- When the oil is hot, sear the pork chops on both sides for about 3 to 4 minutes. Set aside on paper towels. Do this in batches so you don't crowd the pan.
- If there are any burned morsels in the dutch oven, wipe out with a paper towel.
- Set the heat to medium over under the dutch oven and add the butter.
- When the butter is frothy add the AP flour and stir constantly to make a light roux. NOTE: The roux will be very thin because of the 4:1 ratio of butter to flour, but with the long cook, it will still serve to thicken the gravy.
- Add the yellow onions and stir until starting to wilt about 8 to 10 minutes.
- If using the mushroom, add them about halfway through (after about 4 minutes) sauteeing the onions.
- When the onions are wilted, add the garlic and the Herb and Spice Blend. Stir to combine.
- Saute until the garlic is aromatic, which will only take about 2-3 minutes. Stir constantly.
- Increase heat to medium-high.
- Stir in the white wine and simmer until the wine has reduced by about half, about 5 minutes. Use the wine to deglaze the pan if necessary by scraping the bits of food off the bottom.
- Add the stock. Bring the stock to a high simmer and continue for about 5 minutes.
- Add the pork chops back to the pot. Stir and move them around so that they are all covered with the gravy.
- Lower the heat to a low simmer, cover the Dutch oven and simmer for 1 hour. Stir the pot thoroughly every 15 minutes or so.
- After 1 hour, continue to simmer with the pot partially covered for another 30 minutes, stirring occasionally.
- Check the pork chops for tenderness and continue to simmer until very tender. Taste the gravy for seasoning and add more if needed. Add more reserved stock if the gravy is too thick. Place the lid on completely or partially depending upon how thick you want the gravy.
- Once the chops are tender and falling apart, serve immediately over rice.
Nutrition Facts : Calories 688 kcal, Carbohydrate 47 g, Protein 46 g, Fat 34 g, SaturatedFat 15 g, Cholesterol 141 mg, Sodium 740 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
CAJUN PORK CHOPS
My family loves these spicy, fried pork chops. Quick and easy to make! I've used bone-in pork steaks instead, and just increased cooking time per side a couple of minutes
Provided by TREASUREMOM
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
- In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.
Nutrition Facts : Calories 149 calories, Carbohydrate 7.6 g, Cholesterol 31.3 mg, Fat 7 g, Fiber 1.1 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 24.3 mg, Sugar 0.3 g
CAJUN SMOTHERED PORK CHOPS
This is a colorful and mildly spicy way of cooking pork chops from Cooking Light Classics. You can make it spicier by coating the pork chops in Cajun seasoning before cooking. This is also good made with chicken.
Provided by pattikay in L.A.
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon and cayenne in a large saucepan or dutch oven and cook, covered over low heat for 20 minutes, stirring occasionally.
- while the vegetable mixture is cooking, cook the pork chops in wine in a large, nonstick skillet over medium heat, browning on both sides. Cover and cook about 10 minutes.
- uncover and cook over high heat till most of the wine is absorbed, about 3 minutes.
- add the cream-style corn and the corn kernels to the vegetable mixture and mix well.
- bury the browned pork chops in the mixture and add any liquid still in the pork pan.
- simmer, covered, over low heat for 15 minutes to allow the flavors to blend.
- to serve, place 1 pork chop on each of four plates or shallow bowls and spoon 1 cup of the corn mixture over the top.
Nutrition Facts : Calories 199.9, Fat 1.4, SaturatedFat 0.2, Sodium 329.6, Carbohydrate 45.3, Fiber 5.8, Sugar 8.3, Protein 6
CAJUN SMOTHERED PORK CHOPS
Enjoy these hearty pork chops that are ready in just 15 minutes - perfect skillet made dinner!
Provided by Walmart
Categories Pork
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle both sides of pork chops with seasoning blend.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring occasionally, until slightly tender. Push onion to one side of skillet. Add pork to other side of skillet. Cook about 3 minutes, turning once, until browned.
- Add tomatoes. Heat to boiling; reduce heat. Cover; cook 4 to 8 minutes or until pork is no longer pink in center.
- Tip: For a less spicy dish, use plain diced tomatoes instead of the diced tomatoes with jalapeno peppers.
Nutrition Facts : Calories 183.8, Fat 8.2, SaturatedFat 2.3, Cholesterol 59, Sodium 485.7, Carbohydrate 5, Fiber 0.2, Sugar 0.6, Protein 22.1
CAJUN SMOTHERED PORK CHOPS
Here in South Louisiana, we "smother" just about everything. No, we don't put a blanket or something over our food to "smother" it! We just keep the cover of the pot almost all the way on. It's best cooked in a heavy, seasoned cast iron dutch oven, which is a must have, in my opinion. The meat is cooked in a natural gravy. I personally like my food on the spicy side. It's "fall off the bone" tender! So, put a pot of rice on! :)
Provided by Irishcolleen
Categories Cajun
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a 5 quart cast iron dutch oven on medium high.
- Season pork chops with Cajun seasoning.
- Place in skillet and brown well on both sides over medium - medium high heat.
- Remove from pan and set aside.
- Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
- Return pork chops to pot.
- Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
- If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
- Cover pot almost all of the way. Simmer until meat is tender.
- Uncover. Add mushroom and green onions and parsley.
- Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
- Serve over hot cooked rice.
- C'est Si Bon, Cher!
Nutrition Facts : Calories 434.9, Fat 25, SaturatedFat 6.9, Cholesterol 137.3, Sodium 177.3, Carbohydrate 7.7, Fiber 1.6, Sugar 3.4, Protein 43.3
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