Just imagine, this could be you tonight! Comfortably seated at your dinner table admiring the skillet full of tender, juicy and perfectly cooked pork chops before your eyes. Now, it gets better! The pork chops are smothered in a rich and flavourful Cajun cream sauce, that offers a subtle kick. This sauce is quite possibly the closest thing to liquid gold. It’s so delicious that you’ll be licking it off your plate. I don’t think weeknight or weekend dinners get much better than this!
My Creamy Cajun Pork Chop recipe simplifies meal prep and makes overall clean-up a breeze. This oh-so satisfying yet simple dish is ready in under 30 minutes, requires a handful of ingredients (most of which you would have in your pantry or refrigerator) and uses a single skillet. Talk about a one-pan wonder! So, what are you waiting for?! Let me show you how it’s done. Grab a spoon and come and cook with me!
For more flavourful and exciting meal ideas, featuring pork, check out my Pork Chops with Apples, Fennel and Onion, Pork Schnitzel and Orecchiette with Sausage and Rapini recipes!
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Serves: 4
Ingredients:
4 boneless pork chops (approx. 1.3 lbs), 3/4 inch in thickness
1/2 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Cajun seasoning
3 Tbsp olive oil, divided
1 large onion, thinly sliced
4 cloves of garlic, roughly chopped
1/2 Tbsp fresh thyme leaves, finely chopped
1/4 cup white wine (such as Sauvignon Blanc)
1/4 cup chicken stock
1/2 cup heavy cream
1/2 Tbsp Dijon mustard
Freshly ground pepper, to taste
1 Tbsp fresh parsley, finely chopped, as garnish
Instructions:
Remove the pork chops from the refrigerator and allow them to come to room temperature for 30 minutes. Pat them dry with a paper towel and season with salt, garlic and onion powder and Cajun seasoning. Set aside.
To a large skillet set over medium-high heat, add 2 Tbsp of olive oil. Once the skillet is hot, add the pork chops and cook for 5 minutes per side. Remove the pork chops from the skillet, transfer them to a plate and set aside.
Reduce the heat to medium. To the same skillet, add the remaining 1 Tbsp of olive oil, onions and thyme. Sauté the mixture for 5 minutes or until the onions have softened and are caramelized.
Add in the wine, chicken stock, heavy cream, mustard and ground pepper and mix the ingredients until combined. Cook for 2 minutes or until the mixture comes to a simmer. Then, add the pork chops back into the skillet. Cook for an additional 5 minutes to allow the flavours to meld or until the pork chops are cooked through.
Remove the pork chops from the heat and let them rest for 5 minutes. Garnish with finely chopped parsley and serve and enjoy!
