Cajun
Smothered Pork Chops
Bone-in pork chops are browned hard, then slowly smothered in a dark Cajun onion gravy with the holy trinity until tender. Serve them over hot white rice so the gravy soaks into every grain.
Watch it madeSmokin' & Grillin with AB · 11:20
Ingredients
- Bone-in pork chops, 1-inch thick2 chops
- Kosher salt1 tsp
- Black pepper1/2 tsp
- Cayenne pepper1/4 tsp
- Paprika1/2 tsp
- Garlic powder1/2 tsp
- All-purpose flour1/3 cup
- Vegetable oil or lard3 tbsp
- Yellow onion, thinly sliced1 large
- Green bell pepper, diced1/2 cup
- Celery, diced1/3 cup
- Garlic, minced3 cloves
- Low-sodium chicken stock2 cups
- Bay leaf1
- Dried thyme1/2 tsp
- Worcestershire sauce1 tsp
- Hot cooked long-grain white rice2 cups
- Green onions, sliced2 tbsp
- Fresh parsley, chopped1 tbsp
Method
- Pat the pork chops dry and season both sides with the salt, black pepper, cayenne, paprika, and garlic powder.
- Dredge the chops lightly in the flour, shaking off the excess, and reserve 2 tablespoons of the remaining seasoned flour.
- Heat the oil or lard in a heavy cast-iron skillet or Dutch oven over medium-high heat until shimmering.
- Brown the pork chops deeply on both sides, about 3 to 4 minutes per side, then transfer them to a plate.
- Lower the heat to medium, add the sliced onion to the same pan, and cook while scraping the browned bits until the onion softens and begins to brown, about 8 minutes.
- Add the bell pepper and celery and cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Sprinkle in the reserved 2 tablespoons seasoned flour and stir constantly until the flour turns tan to light brown and coats the vegetables, about 3 minutes.
- Slowly pour in the chicken stock while stirring to prevent lumps, scraping the bottom of the pan to build the gravy.
- Add the bay leaf, thyme, and Worcestershire sauce and bring the gravy to a gentle simmer.
- Return the pork chops and any juices to the pan, spoon gravy over the top, reduce the heat to low, cover, and simmer gently for 35 to 45 minutes until the chops are tender.
- Uncover and simmer for 5 to 10 minutes more if the gravy needs to thicken, then taste and adjust the salt, pepper, or cayenne.
- Remove the bay leaf and serve the pork chops over hot white rice with plenty of gravy, green onions, and parsley.
Common questions
Can I substitute boneless pork chops for this Cajun smothered pork chops recipe?
Yes, but use thicker boneless chops so they don’t dry out. Sear them a little less, about 2 to 3 minutes per side, and simmer gently until just cooked through. Bone-in chops stay juicier and are more forgiving.
How long does it take to make Cajun smothered pork chops?
Plan on about 45 to 60 minutes total. Browning the chops takes 10 to 15 minutes, building the gravy another 15 to 20, and the final simmer about 20 to 30 minutes, depending on chop thickness.
What are the most common mistakes when making smothered pork chops?
The biggest mistakes are underbrowning the chops, burning the flour, and simmering too hard until the pork gets tough. Brown well, keep the heat moderate when making the gravy, and cook covered at a gentle simmer.
How should I store leftover smothered pork chops?
Cool them quickly, then store pork chops and gravy together in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of stock or water to loosen the gravy.
What should I serve with Cajun smothered pork chops?
They’re best with something that catches the gravy: rice, mashed potatoes, grits, or buttered egg noodles. Add a simple green vegetable or salad on the side to balance the rich, savory sauce.