Name: Cajun Smothered Pork Chops Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Cajun
Ingredients: 2 tablespoons vegetable oil; 6 bone-in pork chops (2 – 3 pounds); ½ teaspoon Kosher salt; ½ teaspoon ground black pepper; ⅓ cup Creole seasoning; ⅔ cup all-purpose flour; 4 tablespoons butter; 2 tablespoons all-purpose flour; 6 cups yellow onion, thinly sliced (about 2 large onions); 16 ounces baby Bella mushrooms, quartered (optional); 4 cloves garlic, roughly chopped; 1 cup dry white wine; 3 cups chicken stock, plus some reserved; 1 tablespoon Creole seasoning; 1 teaspoon dry oregano; 1 teaspoon dry basil; ½ teaspoon dry thyme; ½ teaspoon cayenne pepper (optional)

Jump to Recipe

If you’re craving a dish that brings together bold spices, tender meat, and rich, flavorful gravy, then you’re going to absolutely adore this Cajun Smothered Pork Chops recipe. It’s pure comfort food, where juicy pork chops are lovingly seared and then slow-cooked in a luscious, aromatic sauce bursting with Cajun spices, onions, garlic, and just a touch of wine. The result? Pork chops that practically melt in your mouth, surrounded by gravy so delicious you’ll want to spoon it over everything. This dish feels like a warm hug on a plate, perfect for cozy family dinners or impressing friends with a classic Southern flair.

Cajun Smothered Pork Chops Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of simple, wholesome ingredients is all it takes to create this unforgettable meal. Each ingredient plays its part in building layers of flavor, from the richness of butter and pork to the fragrant blend of Creole seasoning and fresh aromatics.

Vegetable oil: Provides the perfect medium for searing the pork chops to a golden brown crust.
Bone-in pork chops: The star of the dish, bone-in adds extra flavor and juiciness during the slow cooking.
Butter: Adds luxurious richness to the gravy for that silky smooth texture.
All-purpose flour: Used to create a roux, giving the gravy a luscious thickness.
Yellow onions: Thinly sliced, they caramelize beautifully and contribute a sweet depth to the sauce.
Baby Bella mushrooms (optional): Add an earthy note and meaty texture to the smothered sauce.
Garlic: Roasted in the gravy to give a robust, aromatic kick.
Dry white wine: Adds acidity and complexity, perfectly balancing the richness.
Chicken stock: The base of the gravy, keeping everything moist and flavorful.
Creole seasoning: This essential blend infuses that unmistakable Cajun flair with a mix of paprika, garlic, herbs, and spices.
Dry oregano, basil, thyme: Herbs that layer in savory, fragrant notes.
Cayenne pepper (optional): Adds a little heat for those who like a spicy kick.
Kosher salt and ground black pepper: Essential seasonings that bring out every flavor.

How to Make Cajun Smothered Pork Chops

Step 1: Prepare and Sear the Pork Chops

Start by rinsing the pork chops and patting them dry with paper towels. This helps with even browning later on. Sprinkle both sides with kosher salt and ground black pepper, then let them sit for about 15 minutes to absorb the seasoning. Meanwhile, prepare a dredge mix using Creole seasoning and all-purpose flour. Heat the vegetable oil in a heavy Dutch oven over medium-high heat, then dredge the chops in the flour mixture, shaking off the excess. When the oil is shimmering hot, sear the pork chops for roughly 4 minutes on each side until they develop a gorgeous browned crust. Set them aside and repeat in batches if necessary so you don’t crowd the pan.

Step 2: Make the Flavorful Gravy

Once the pork chops are seared, wipe out any excess oil from the Dutch oven with a paper towel to prevent the gravy from being too greasy. Turn the heat to medium and melt the butter until it’s foamy. Add the all-purpose flour and stir constantly to create a light roux, which will help thicken the gravy over the long simmer. Add the thinly sliced onions, sautéing them for about 8 to 10 minutes until they begin to soften and wilt. If you’re using mushrooms, toss them in about halfway through sautéing the onions so they get tender and flavorful. Next, stir in the chopped garlic along with the oregano, basil, thyme, cayenne pepper (if using), and Creole seasoning. Cook, stirring, until the garlic is aromatic and the spices bloom, about 2 to 3 minutes.

Step 3: Deglaze and Build the Sauce

Increase the heat to medium-high and pour in the dry white wine. Let it simmer and reduce by half, which should take around 5 minutes. As the wine simmers, scrape any browned bits stuck to the bottom of the pan — that’s where a lot of the magic lives! Then stir in the chicken stock and bring it all to a high simmer. Let it cook for about 5 more minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 4: Smother the Pork Chops

Gently nestle the seared pork chops back into the Dutch oven, spooning the rich gravy and all accumulated juices over each chop to coat them completely. Reduce the heat to low, cover the pot, and let the chops simmer gently for an hour, stirring every 15 minutes to keep things from sticking. After that, continue simmering partially covered for another 30 to 60 minutes until the pork is so tender it’s falling apart. Taste the gravy and adjust seasonings as needed, adding reserved chicken stock if it becomes too thick. This slow, loving simmer is what transforms the pork chops into a deeply tender and flavorful meal worthy of being called Cajun Smothered Pork Chops.

How to Serve Cajun Smothered Pork Chops

Garnishes

To finish, consider sprinkling freshly chopped parsley or green onions over the pork chops to add a pop of color and a hint of fresh brightness that contrasts beautifully with the rich sauce. A squeeze of lemon juice can also add an unexpected zing that elevates the dish even more.

Side Dishes

These Cajun Smothered Pork Chops beg for simple, hearty sides that soak up the incredible gravy. Classic white rice or creamy mashed potatoes are perfect choices, acting like little flavor sponges. For a vegetable side, try steamed green beans or sautéed collard greens for a nice balance of freshness and texture.

Creative Ways to Present

If you’re serving this at a dinner party, consider plating the pork chop over a mound of cheesy grits or garlic-infused rice for an upscale Southern vibe. You could also use crusty bread on the side to mop up every last drop of that irresistible smothered sauce. Presentation is all about making the stew of flavors the star, so keep it rustic and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Cajun Smothered Pork Chops store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen, making for a fantastic next-day meal that reheats wonderfully.

Freezing

This dish also freezes well if you want to save some for later. Place the pork chops and gravy in a freezer-safe container, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

For best results, gently reheat the pork chops in a skillet over low heat or in the oven at 325°F. Add a splash of chicken stock or water if the gravy thickens too much during storage. This will restore that perfect smothered texture and keep the pork moist.

FAQs

Can I use boneless pork chops instead of bone-in?

Absolutely! Boneless chops will work just fine, though bone-in adds extra flavor and moisture during cooking. Just be mindful not to overcook boneless chops since they tend to be leaner.

Is the cayenne pepper necessary?

Not at all. The cayenne pepper is optional and adds a little heat. If you prefer milder flavors, feel free to leave it out or reduce the amount.

What can I substitute for white wine?

If you’d rather skip wine, a splash of white grape juice mixed with a bit of lemon juice or extra chicken stock will still give great flavor and acidity to the gravy.

Can I make this recipe in a slow cooker?

Yes, after searing the pork chops and making the initial gravy, you can transfer everything to a slow cooker and cook on low for 4 to 6 hours until tender. Just keep an eye on the thickness of the sauce.

What’s the best way to reheat leftovers without drying out the pork?

Reheating gently over low heat with a little extra stock or water will keep the pork chops tender and juicy. Avoid microwaving at high power as it can dry out the meat.

Final Thoughts

If you’re ready to dive into a dish that’s bursting with flavor, perfectly tender, and downright soul-satisfying, you’ve got to try these Cajun Smothered Pork Chops. With their rich gravy, bold spices, and melt-in-your-mouth texture, they’re certain to become a favorite in your kitchen. Cook them, share them, and savor every delicious bite—you’re in for a genuine Southern comfort food experience that will warm your heart.

Cajun Smothered Pork Chops Recipe

★★★★★

4.8 from 9 reviews

Author: Julian
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

This Cajun Smothered Pork Chops recipe delivers tender, flavorful pork chops nestled in a rich, savory gravy made with onions, mushrooms, and a blend of Creole spices. Perfect for comforting dinners, these chops are seared to perfection then slow-cooked in a spiced roux gravy, and best served over rice to soak up all the delicious sauce.

Instructions

Prepare Pork Chops: Rinse pork chops and pat dry with paper towels. Sprinkle both sides with kosher salt and black pepper. Let rest for about 15 minutes while you prepare the dredge mixture.
Make Dredge: Combine Creole seasoning and ⅔ cup all-purpose flour in a shallow dish. Dredge each pork chop in this mixture, shaking off excess flour before cooking.
Sear Pork Chops: Heat vegetable oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding, sear pork chops for about 4 minutes on each side until nicely browned. Remove chops and set aside.
Prepare Roux: If excess oil remains, wipe out Dutch oven with a paper towel. Reduce heat to medium, add butter and melt until frothy. Stir in 2 tablespoons all-purpose flour constantly to form a light roux. Cook roux carefully to avoid burning; it will remain thin but thickens with cooking.
Cook Onions and Mushrooms: Add sliced onions to roux and sauté for about 8 to 10 minutes until starting to wilt. If using mushrooms, add them after about 4 minutes and cook with the onions until softened.
Add Garlic and Spices: Stir in chopped garlic, Creole seasoning, oregano, basil, thyme, and optional cayenne pepper. Cook while stirring constantly for about 2-3 minutes until garlic is fragrant.
Deglaze with Wine: Increase heat to medium-high. Pour in white wine to deglaze the pan, scraping any browned bits from the bottom. Simmer for about 5 minutes until the wine reduces by half.
Add Stock and Simmer: Stir in chicken stock and bring mixture to a high simmer. Continue simmering for 5 minutes to blend flavors.
Return Pork Chops and Simmer: Place pork chops back into the Dutch oven along with any accumulated juices. Stir to coat the chops thoroughly with gravy. Reduce heat to low, cover, and simmer gently for 1 hour. Stir every 15 minutes to prevent sticking.
Continue Slow Cooking: After 1 hour, partially cover and continue simmering for an additional 30 to 60 minutes until pork chops are very tender and falling apart. Stir occasionally and add reserved chicken stock if gravy becomes too thick. Adjust seasoning as needed.
Rest and Serve: Once chops are tender, let them rest covered for up to 10 minutes. Serve immediately, ideally over steamed rice to soak up the flavorful gravy.

Notes

Use bone-in pork chops for better flavor and tenderness.
All-purpose flour is used for both dredging and making the roux; for gluten-free version, substitute with gluten-free flour blends.
The roux is intentionally light and thin as the long cooking time in the gravy thickens it adequately.
White wine is important for deglazing and adds depth to the gravy but can be substituted with extra chicken stock if preferred.
Mushrooms are optional but add an earthy richness to the gravy.
Adjust cayenne pepper to control the heat level.
Simmering times may vary depending on pork chop thickness; ensure pork is fork-tender before serving.
Serve over rice, mashed potatoes, or grits for a classic Southern-style meal.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Course
Method: Searing, Slow Simmering
Cuisine: Cajun