Cajun Smothered Pork Chops is comfort food that epitomizes Cajun cooking. Simple methods that extract every bit of flavor from the ingredients. Pork chops with Cajun seasonings are simmered slowly with onions in wine and stock until the pork is fork-tender and the gravy is thick and deep in flavor. Here’s Sweet Daddy D’s simple, no-angst method for making this Cajun pot of comfort.
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Traditional Cajun cooking is known for the simplicity of its ingredients and methods as well as its ability to stretch meager resources to feed a crowd. Louisiana Cajuns grew from humble beginnings and learned by necessity to use what the land and sea gave them and make the best of their resources. One common cooking method is “smothering” which means slowly simmering meat in a rich sauce or gravy until it is fork-tender. Every Cajun cottage had something smothering slowly on the stove…try this recipe and you’ll know why.
Here’s What You Need
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Here’s What You Do
First…you have a beer. Prepare the ingredients and prepare the cook. It’s very helpful to read the recipe all the way through before you get started so that you know what you need and what you will do with each ingredient. So, pop the cap off a beer, sit down and read the recipe while you sip it. When everything is ready, just line the prep bowls next to the stove so all you need to do is assemble the recipe.
Prepare the ingredients
Rinse pork chops in cold water and pat them dry with a paper towel. Sprinkle both sides of the chops with kosher salt and ground black pepper and let sit for about 15 minutes.
Slice the onions, chop the garlic and mushrooms (if using). Measure all the other ingredients into small prep bowls and measuring cups. Combine the Herb and Spice Blend and set aside. Prepare the dredge for the chops by combining Creole seasoning and AP flour in a flat dish with sides or a long bowl. You are ready to go, how’s your beer?
Sear the pork chops
Place a Dutch oven over medium-high heat. When the oil is hot. Place the pork chops in the dredge to coat both sides.
Shake off the excess flour and place the coated pork chop into the Dutch oven. Sear the pork chops on both sides for about 3 to 4 minutes until browned. Set aside on paper towels.
Make the gravy
If there are any burned morsels from searing the pork chops in the dutch oven, carefully wipe out with a paper towel. Set the heat to medium over under the dutch oven and add the butter. When the butter is frothy add the AP flour and stir constantly to make a light roux. The roux will be very thin because of the 4:1 ratio of butter to flour, but with the long cook, it will still serve to thicken the gravy.
Add the yellow onions and stir until starting to wilt about 8 to 10 minutes.
If using the mushroom, add them about halfway through this time.
When the onions are wilted, add the garlic and the Herb and Spice Blend. Stir to combine. Stir often and saute until the garlic is aromatic, which will only take about 2-3 minutes.
Increase heat to medium-high. Add the white wine, stir completely and simmer until the wine has reduced by about half which should be about 5 minutes. Use the wine to deglaze the pan if necessary by scraping the bits of food off the bottom.
Add the stock and bring everything to a high simmer for about 5 minutes.
Add the pork chops and smother
Place the pork chops back to the pot and stir and move them around so that they are all covered with the gravy.
Lower the heat to a low simmer and cover the pot. Simmer for 1 hour, stirring the pot thoroughly every 15 minutes so that it does not stick. After 1 hour, continue to simmer with the pot partially covered for another 30 minutes, stirring occasionally.
Check the pork chops for tenderness and continue to simmer until very tender. If the gravy needs to thicken, you can partially or completely remove the lid. If the gravy is too thick, add some of the reserved stock. Continue to simmer until the chops are tender and falling apart.
Hints and Tips
What should this be served with?
This recipe makes a very delicious gravy, so it is a natural companion for some cooked long-grain Louisiana rice. Other great choices are macaroni and cheese, mashed potatoes or cheese grits. Here are some other great side dishes for Cajun Smothered Pork Chops:
What does “smothered” mean?
Smothering is a technique often used in Cajun and Creole cooking when the protein is slowly cooked in liquid or gravy for a long period. This is particularly helpful in tenderizing tough (usually inexpensive) cuts of meat, but it also serves to concentrate and fortify the flavors as the liquid reduces. It’s common to smother pork, chicken, beef as well as wild game and fowl, but don’t forget vegetables, such as Smothered Green Beans and Smothered Cabbage and more famously with Crawfish Etouffee. In fact, the word “etouffee” means smothered.
What type of pork chops should I use?
A great thing about this dish is that you can use inexpensive cuts. I highly recommend bone-in pork chops with a good amount of fat because I believe they have the most flavor. Thin pork chops will get the most tender, but thicker cut chops will also work well.
Is pork nutritious?
Yes, pork is pretty nutritious, although I doubt this meal is going to be on anyone’s weight-watchers diet. Pork is high in protein and provides many important vitamins and minerals. Check out this article with way more nutritional information about pork than you may need!
How long will leftovers last?
You can store leftovers in the fridge for 3 to 4 days if you store them in an airtight container. You can reheat in a saucepan over medium heat until heated through or stick them in the microwave.
Leftovers can be frozen for 2 to 3 months if you store them in an airtight container. To defrost you can set the pork chops in the fridge overnight, or you can place the frozen pork chops and gravy in a large pan, cover, and set over low heat. Add just a little water so that the gravy does not stick while reheating. Once the pork chops and gravy have been warmed through, they are ready to eat.
Yeah You Right!
Cajun Smothered Pork Chops
Here’s What You Need
- 6 bone-in pork chops 2 – 3 pounds
- 2 tablespoons vegetable oil
- 6 cups yellow onion sliced thin (about 2 large onions)
- 4 cloves garlic rough chop
- 1 tablespoon AP flour
- 4 tablespoons butter
- 1 cup dry white wine
- 3 cups chicken stock plus some reserved
- 16 ounces baby Bella mushrooms quartered-optional
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ teaspoon dry thyme
- 1/2 teaspoon cayenne pepper Optional
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- ⅓ cup Creole seasoning
- ⅔ cup AP flour
Here’s What You Do
Sear the pork chops
- Rinse pork chops and pat dry with a paper towel.
- Sprinkle both sides of the chops with kosher salt and ground black pepper and let sit for about 15 minutes.
- Combine the ingredients for the dredge.
- Heat the vegetable oil in a Dutch oven over medium-high heat.
- Dredge the pork chops in the dredge mix and shake off the excess.
- When the oil is hot, sear the pork chops on both sides for about 3 to 4 minutes. Set aside on paper towels. Do this in batches so you don't crowd the pan.
Make the Gravy
- If there are any burned morsels in the dutch oven, wipe out with a paper towel.
- Set the heat to medium over under the dutch oven and add the butter.
- When the butter is frothy add the AP flour and stir constantly to make a light roux. NOTE: The roux will be very thin because of the 4:1 ratio of butter to flour, but with the long cook, it will still serve to thicken the gravy.
- Add the yellow onions and stir until starting to wilt about 8 to 10 minutes.
- If using the mushroom, add them about halfway through (after about 4 minutes) sauteeing the onions.
- When the onions are wilted, add the garlic and the Herb and Spice Blend. Stir to combine.
- Saute until the garlic is aromatic, which will only take about 2-3 minutes. Stir constantly.
- Increase heat to medium-high.
- Stir in the white wine and simmer until the wine has reduced by about half, about 5 minutes. Use the wine to deglaze the pan if necessary by scraping the bits of food off the bottom.
- Add the stock. Bring the stock to a high simmer and continue for about 5 minutes.
Smother the pork chops
- Add the pork chops back to the pot. Stir and move them around so that they are all covered with the gravy.
- Lower the heat to a low simmer, cover the Dutch oven and simmer for 1 hour. Stir the pot thoroughly every 15 minutes or so.
- After 1 hour, continue to simmer with the pot partially covered for another 30 minutes, stirring occasionally.
- Check the pork chops for tenderness and continue to simmer until very tender. Taste the gravy for seasoning and add more if needed. Add more reserved stock if the gravy is too thick. Place the lid on completely or partially depending upon how thick you want the gravy.
- Once the chops are tender and falling apart, serve immediately over rice.