Cajun Smothered Pork Chops...maximum comfort food. Pork chops with Cajun seasonings slowly simmered with onions in wine and stock until the pork is fork-tender and the gravy is deep in flavor. This recipe is crazy good, like Cajun comfort food should be!
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Things That Make This Recipe Great
Traditional Cajun cooking is known for its simplicity. “Smothering” is a common one-pot cooking method in which meat is slowly simmered in a rich sauce or gravy until it is fork-tender. This method is perfect for cheaper, tough cuts of meat and frees the Cajun cook to attend to other chores while preparing the family meal. In the early colonial days, every Cajun cottage had something slowly smothering over a cauldron in the hearth.
To get the most flavor out of this recipe, make sure you do all of these:
- Use bone-in pork chops: Bone-in chops always provide more flavor than boneless, particularly when the bone has some marrow.
- Get a good sear on the pork chops: A good sear increases the flavor of the meat by caramelizing the protein and building fond on the cooking surface.
- Dust with AP Flour: Using some AP flour will help the chops brown while leaving a little flour behind that will add to the thickening of the sauce.
- Saute the yellow onions until starting to caramelize: Don't rush this step. We are drawing out the sugars and starting to caramelize the onions, which provide a great flavor base.
- Use stock, not water: Water does not add any flavor and usually dilutes the flavor that is there. Stock adds flavor that intensifies as it reduces.
- Don't cut the cooking time: The investment of a couple of hours simmering pays tremendous dividends. The slow cooking method, not only tenderizes the pork chops but creates an unbelievably delicious gravy.
Here’s What You Need
A complete list of ingredients with quantities can be found in the printable Recipe Card at the end of the article.
Ingredient Notes
- Pork Chops: Use bone-in pork chops. Boneless pork chops work, but do not have the flavor of bone-in.
- Mushrooms: Baby Bella Mushrooms are an optional ingredient but are a rich source of umami flavor.
- AP Flour: Flour is used as an aid to thicken the gravy.
- Stock: I developed this recipe using chicken stock for the added flavor.
- Salt: I developed this recipe using Le Bon Papa Creole Seasoning, a no-salt, no-MSG all-purpose Creole or Cajun Seasoning. Other sources of salt in this recipe are butter, stock, and the added kosher salt.
- Herbs and Spices: I developed this recipe using dry herbs like oregano, basil, and thyme. While this may not be a traditional Cajun mix, I like the flavor. You could eliminate the oregano and basil for a more traditional seasoning.
Equipment
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
This Cajun Smothered Pork Chops recipe does not require any special equipment. Everything can be cooked in a Dutch oven. Using common prep equipment for your mise en place will make this recipe easier.
Hints and Tips (FAQ)
Smothering is a technique often used in Cajun and Creole cooking when the protein is slowly cooked in gravy for a long period. This is particularly helpful in tenderizing tough (usually inexpensive) cuts of meat, but it also concentrates and fortifies the flavors as the gravy reduces. It's common to smother pork, chicken, beef, wild game, and fowl, but don't forget vegetables, such as Smothered Green Beans, Smothered Cabbage, and more famously Crawfish Etouffee. The word "etouffee" means smothered.
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.
Yes, pork is pretty nutritious, although I doubt this meal is on anyone's weight-watcher diet. Pork is high in protein and provides many important vitamins and minerals. Check out this article from Healthline.com with way more nutritional information about pork than you probably need!
You can store leftovers in the fridge for 3 to 4 days in an airtight container. Reheat in a saucepan over medium heat or in a microwave until heated.
Leftovers can be frozen for 2 to 3 months in an airtight container. To defrost, set the pork chops in the fridge overnight, or reheat from frozen in a large pan, covered, and set over low heat. Add just a little water so the gravy does not stick while reheating. Once the pork chops and gravy are warmed, they are ready to eat.
This recipe is a great candidate to convert to Instant Pot. From what I understand, the cooking time can be reduced by about ⅔'s but I'm not an Instant Pot user, so you should consult the directions on your cooker. Leave a comment below if you use an Instant Pot for this recipe!
Here’s What You Do
First...you have a beer. Prepare the ingredients and prepare the cook. It’s helpful to read the recipe all the way through before you get started to know what you need and what you will do with each ingredient. Pop the cap off a beer, sit down, and read the recipe while you sip. Perform your mise en place, then set the prep bowls next to the stove as you assemble the recipe.
Mise en Place
- 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 set aside for about 15 minutes.
- Slice the onions, and 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 bowl.
- You are ready to go, how's your beer?
Sear the pork chops
What happens in this step? The first layer of flavor begins by browning the pork chops. Not only is the flavor of the pork chop intensified, but fond forms on the bottom of the Dutch oven adding to the flavor profile.
- After the pork chops have been set aside for 15 minutes, lightly pat them with a paper towel.
- Dredge the pork chops in the seasoned flour; shake off the excess flour.
- Place a Dutch oven over medium-high heat and add the vegetable oil. When the oil is hot, sear the pork chops for about 3 to 4 minutes on each side until browned.
- Set the browned pork chops aside.
Make the gravy
What happens in this step? A deeply flavorful gravy is built on top of the flavor begun in the first step.
- Remove any excess oil from searing the pork chops with a paper towel. Set the heat to medium under the Dutch oven and add the butter.
- When the butter is frothy, add the AP flour and stir constantly for 2 to 3 minutes to make a light roux.
Lagniappe Tip: Typically we use a ratio of 1:1 (oil to flour) for a roux. This recipe uses only 1 or 2 tablespoons of flour to 4 tablespoons of butter but will still serve as a thickener because the roux isn't cooked very long and the long slow simmer.
- Add the yellow onions to the roux and stir until they start to wilt; about 8 to 10 minutes.
- After about 4 minutes, add the mushrooms (if using) while the onions continue to saute. Mix well and continue until the onions have wilted and are beginning to caramelize.
- Add the garlic and the Herb and Spice Blend. Stir to combine and saute until the garlic is aromatic, which will only take 2-3 minutes.
- Return the heat to medium-high. Add the white wine, stir, and simmer until the wine has reduced by about half. This should take only about 5 minutes. Use the wine to deglaze the pan if necessary by scraping the bits of food off the bottom.
Lagniappe Tip: When the wine has reduced sufficiently, the result is a thick flavor base.
- Add the stock and bring everything to a high simmer.
- Reduce the heat and maintain a low simmer for about 5 minutes.
Add the pork chops
What happens in this step? Now the pork chops are added to the gravy to tenderize and share their flavor by cooking down its collagen.
- Place the browned pork chops, along with any juice that has accumulated, back into the Dutch oven. Stir and move them around to coat them with gravy.
- Lower the heat to a slow simmer, cover the pot, and simmer for 1 hour, stirring every 15 minutes. After 1 hour, continue to simmer with the pot partially covered for another 30 minutes to an hour, stirring occasionally.
Lagniappe Tip: The pork chops are done when you can probe them with no resistance using a bamboo skewer or a thin knife, and the pork chops are falling apart.
- Check the pork chops for tenderness with a bamboo skewer or thin knife. Once the pork chops are as tender as you like, remove the Dutch oven from the heat and let it rest for 5 to 10 minutes.
Lagniappe Tip: If the gravy needs to thicken, you can partially or completely remove the lid as it simmers. If the gravy is too thick, add some of the reserved stock. If you want a thicker, smoother gravy, use a mixture of equal parts softened butter and AP flour. The fancy French culinary term for this is Beurre Manié and here's how it works.
Serving Suggestions
Serve immediately after resting. This recipe makes a delicious gravy, making a natural companion for some cooked long-grain Louisiana rice.
Other great choices are macaroni and cheese, mashed potatoes, or cheese grits. Try these great side dishes that are perfect to serve with Sweet Daddy D's Cajun Smothered Pork Chops:
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Yeah You Right!
Publisher Note: This recipe and article were originally published in September 2020. I am republishing the article with improved step-by-step instructions, photos, and Hints and Tips (FAQs).
Recipe
Cajun Smothered Pork Chops
Here's What You Need
- 2 tablespoons vegetable oil
- 6 bone-in pork chops 2 - 3 pounds
- 4 tablespoons butter
- 2 tablespoon AP flour See Notes
- 6 cups yellow onion thinly sliced (about 2 large onions)
- 16 ounces baby Bella mushrooms quartered-optional
- 4 cloves garlic rough chop
- 1 cup dry white wine
- 3 cups chicken stock plus some reserved
Herb and Spice Blend
- 1 tablespoon Creole seasoning
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ teaspoon dry thyme
- ½ teaspoon cayenne pepper Optional
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
Dredge
- 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 for about 4 minutes on each. Set aside. Do this in batches so you don't crowd the pan.
Make the Gravy
- If there is excess oil left 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 thin, 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. Saute, stirring constantly, until the garlic is aromatic, which will only take about 2-3 minutes.
- 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, mix well. Bring the stock to a high simmer and continue for about 5 minutes.
Smother the pork chops
- Add the pork chops along with the accumulated juices back to the Dutch oven. 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 to an hour or until the pork chops are very tender. Stir 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, let the pork chops rest for up to 10 minutes, then serve immediately over rice.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Casey
Absolutely delicious, my 5 year old daughters favorite meal! Thank you for a yummy recipe and so easy to follow. Much love from Texas!
Sweet Daddy D
Yeah you right, Casey! Thanks for giving my recipe a try. Glad you, and especially your daughter, liked it. I appreciate you taking the time to let me know.
Jeff
Hey man thanks for recipe was darn good I did a bit more spices. I used the leftover flour to make the roux because it had spices in it already. Well thanks again from Va Beach
Sweet Daddy D
Jeff, you da man! Thanks for giving my recipe a try and so glad you liked it!
Mama D
Amazing! Could eat the smothering gravy as a meal by itself. Tender juicie chops😘this week I’m substituting chuck roast for chops combined with your smothered green beans & potatoes
Sweet Daddy D
That sounds like a delicious meal! Thanks so much, Mama D!
Joe
I just made this to specs except salting the chops (knowing the Creole Seasoning has enough already), and I added two tablespoons of W-Sauce at the end before I added the chops to bring it up to the boil. AMAZING FLAVOR!! Thank you So much for the recipe!!
Sweet Daddy D
Sounds great, Joe. Thanks for giving the recipe a try. Many Creole Seasonings are loaded with salt. I have my own brand (Le Bon Papa Creole Seasoning) which is salt-free. I figure you know better than me how much salt you want to use. Keep cooking!
David J
I want to make this for a Cajun themed party along with red beans, macque chaux, and seafood gumbo. Is this a dish I could make a day ahead and slowly reheat and possibly be even better the next day?
Sweet Daddy D
Hey, David J. Sounds like a great theme for a party. Yes, this recipe will be better the next day. Slowly reheating is the way to go. Make sure you have some extra stock as it may have a tendency to thicken up while reheating.
Linda
What can you use instead of wine? Thanks I can't wait to start cooking.
Sweet Daddy D
Hey, Linda. Try substituting some apple juice, apple cider vinegar, a little more stock, or even water (my last choice!). Apple juice or apple cider vinegar are good choices because they help replace some of the acid that the dry white wine provides, but start with about half the quantity and give it a taste before adding more. Good luck, and let me know how it turns out.
Charlie
This recipe is so awesome. I make a mean pork etouffe but I came across this recipe and decided to try it. This will be my goto from now on.
Sweet Daddy D
Awesome, Charlie! Glad you like it, enjoy!
LadyVal
This recipe is GREAT!. I am a cook and found your directions easy to follow. The added ingredients boosted my original smothered pork chop dish and added just the right touch I was looking for.
Sweet Daddy D
LadyVal! Thanks, my friend. I am glad you enjoyed it! Yeah you right!
Christa Wimberly
Made this for Mother's Day 2022...she eyed the pot the whole time it simmered away...
You done good with this right here 😊
Sweet Daddy D
Thanks for the compliment, Christa. I appreciate you trying the recipe and am so glad your Mother liked it!
Katherine Horton
Woo! Made this tonight and yes I did as you said and drank a beer while doing so. This is soooo good. Served with fresh collards mac n cheese. And rice to soak up that gravy!! Thanks for the recipe
Sweet Daddy D
Yeah you right, Katherine! That sounds like a great spread. Thanks for the feedback, and yes, it goes a lot better with a beer or two!
Michelle Blanchard Ardillo
This was one of my dad’s specialties. Boy, could he cook smothered pork chops. His favorite side was white beans and rice. Thanks for the memories. I could also smell it through the internet.
Sweet Daddy D
Thanks, Michelle.