This pork chop recipe produces tender chops full of flavor from the Creamy Cajun Pan Sauce. The seasoning is just right – interesting without being overly spicy.
This is a pork chop recipe everyone will love
Don’t be fooled by the term “Cajun” used to describe them. These pork chops are mega flavorful without being overly spicy. Chances are even your pickiest eater is going to love these.
But these pork chops don’t fall in the same category. Now, if you love all things kicked up a notch you can certainly add some cayenne pepper. We won’t tell.
What thickness pork chop is best?
Have you bought those uber thick pork chops and then been disappointed at how tough they turn out? We certainly have.
The very thin ones? They’re really only suited well to a pork chop recipe that involves a quick flash frying method.
What we like best falls right in the middle. Just like in our recipe for Brined and Grilled Pork Chops we highly recommend a medium thickness of about 3/4 inch.
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How to make pan sauce
Now, let’s be honest. Being true to our southern roots we would call this gravy. Pan sauce is really just a fancy term than means the same thing. The meat is cooked in a “pan” (ideally a cast iron skillet) and then set aside.
What’s left behind in the skillet is pure golden as far as flavor is concerned. Liquid of some type is added. In this case it’s wine. The bits in the pan are scraped up and then some type of thickening agent is stirred in.
More liquid (half-and-half) is added and the sauce is simmered until thickened. That’s all there is to it, and is what makes this the best pork chop recipe you’ll ever make!
For help making basic gravy be sure to check out our recipe tutorial. The same principles apply to any gravy made with pan drippings.
As with many of our recipes here at Biscuits and Burlap we recommend Tony Chachere’s Original Creole Seasoning. If watching your salt it comes in a salt-free version too.
For an extra hearty meal serve these chops over Easy Dirty Rice.
Pork Chop Recipe with Cajun Pan Sauce
- If time allows, pat pork chops dry and sprinkle with 1 teaspoon of seasoning. Allow to sit in refrigerator, loosely covered for 30 minutes to 1 hour.
- Add butter and olive oil to skillet and heat on medium high.
- Add pork chops and cook 6-7 minutes per side. Set aside and reduce heat to medium-low to medium.
- Deglaze skillet with wine, scraping up bits left behind on bottom.
- Add flour and stir in.
- Gradually add half and half and remaining Cajun seasoning. Cook over medium-low to medium stirring constantly until sauce is thickened.
- Drain the liquid from dish where pork chops have been rested and stir into sauce.
For an interesting look at the history, traditions and future of all things southern food, take a look at the article, Southern Food: Then and Now.
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