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.
Ingredients
Scale
For the Pork Chops:
- 2 tablespoons vegetable oil
- 6 bone-in pork chops (2 – 3 pounds)
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
For the Dredge:
- ⅓ cup Creole seasoning
- ⅔ cup all-purpose flour
For the Gravy:
- 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)
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
Nutrition
- Serving Size: 1 pork chop with gravy
- Calories: 430
- Sugar: 5g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Cajun pork chops, smothered pork chops, southern pork recipe, pork chop gravy, Creole pork chops, comfort food pork
