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Cajun Comfort
Cajun Smothered Pork Chops
Cajun smothered pork chops braised low in a rich onion gravy until fork-tender.
RECIPE AT A GLANCE
20
min
Active Time
45
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Searing the floured chops builds the fond that flavors the gravy. A slow braise in that gravy turns the chops fork-tender.
Ingredients
Protein
• 4 bone-in pork chops, about 2 lb
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Breading
• ¼ cup all-purpose flour
Sauce
• 3 tablespoons neutral oil
• 4 cloves garlic, minced
• 2½ cups low-sodium chicken broth
Vegetables
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Pat the pork chops dry and season with Cajun seasoning, salt, and pepper.
2
Dredge the chops lightly in flour, reserving 2 tablespoons for the gravy.
3
Heat oil in a large skillet over medium-high and sear the chops 3 minutes per side until browned, then transfer to a plate.
4
Add onion and bell pepper to the skillet and cook 5 minutes, then stir in garlic and the reserved flour and cook 1 minute.
5
Slowly whisk in the broth, then stir in smoked paprika and thyme.
6
Return the chops, cover, and simmer on low 25 to 30 minutes until tender.
7
Top with green onions and serve.
How to Make It
1
Pat the pork chops dry and season with Cajun seasoning, salt, and pepper.
2
Dredge the chops lightly in flour, reserving 2 tablespoons for the gravy.
3
Heat oil in a large skillet over medium-high and sear the chops 3 minutes per side until browned, then transfer to a plate.
4
Add onion and bell pepper to the skillet and cook 5 minutes, then stir in garlic and the reserved flour and cook 1 minute.
5
Slowly whisk in the broth, then stir in smoked paprika and thyme.
6
Return the chops, cover, and simmer on low 25 to 30 minutes until tender.
7
Top with green onions and serve.
Ingredients
Protein
• 4 bone-in pork chops, about 2 lb
Seasoning
• 1 tablespoon Cajun seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
Breading
• ¼ cup all-purpose flour
Sauce
• 3 tablespoons neutral oil
• 4 cloves garlic, minced
• 2½ cups low-sodium chicken broth
Vegetables
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days; the gravy thickens as it chills.
Reheat:
Reheat gently on the stovetop, loosening the gravy with broth.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Brown the chops well before they braise — that color is where the gravy gets its flavor.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Bone-in or boneless chops?
Bone-in stay juiciest in the braise, but boneless work and cook a little faster.
What should I serve it over?
White rice or mashed potatoes to soak up the gravy.
How do I keep them from drying out?
Braise low and slow; the gravy keeps the chops moist and tender.
Quick Fixes
Gravy too thick: thin with broth.
Chops tough: lower the heat and braise a little longer.
Want deeper color: brown the chops well before adding liquid.
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