Stove Top Smoker One Pot Meal Cajun Pork Chops Recipes

STOVE-TOP SMOKER ONE POT MEAL -- CAJUN PORK CHOPS

Steps:

• Combine marinade ingredients in a Ziploc bag.
• Add pork chops and marinade in refrigerator for at least one hour.
• To bottom of smoker add 3 tablespoons mesquite wood chips.
• Line tray of smoker with aluminum foil (makes cleanup a breeze).
• Arrange potatoes, onions, carrots and pork chops in tray.
• Brush everything with marinade or spray with Pam.
• Close lid and place on grill or stove-top.
• Smoke over medium heat for 30 minutes.
• Check for doneness before serving.

CAJUN SMOTHERED PORK CHOPS

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.

CAJUN PORK CHOPS

Steps:

• In a large bowl, put in all of the ingredients.
• Cover with cling film and refrigerate for at least an hour.
• Preheat the oven 200c fan forced.
• Cook for 30-35 minutes.

CAJUN PORK CHOPS

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.