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.
We do love spicy foods and you’ll find a lot of it around here. Our Pimento Cheese has a kick, our Deviled Eggs have Jalapenos, and even our Roasted Pecans are spicy.
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 ¾ inch.
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.
Cajun Pork Chops with Creamy Pan Sauce
- 2 pork chops medium thickness (about ¾ inch)1
- 1½ teaspoons Cajun/Creole Seasoning divided
- 1 Tablespoon butter
- 1 Tablespoon extra virgin olive oil
- ⅓ cup white wine
- 1 Tablespoon all purpose flour
- ⅔ cup half and half
- 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.
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Alisa Infanti says
We made this for dinner last night and the sauce was fantastic!
Thanks, Alisa! We love it too.
Cant wait to check on your super delicious and flavorful recipe. Sure my family to love it. Presentation tempting.
Awww… thank you, Veena!
This made for the perfect dinner! The family loved it, thank you!!
We’re happy to hear that!
I love pork chops with a luscious sauce. This is a must make recipe!
Hope you enjoy Beth!
We love spice too, and this creamy Cajun pan sauce is perfect. I have all the stuff, so this is going to be dinner tonight and I know it will be a hit.
Thanks so much, Colleen. Hope y’all enjoy it!
We had this for dinner tonight. I had to make 1 substitution as we did not have pork chops (what???). I used a pork loin roast that I cut into 1” slices. Your recipe is/was amazing. We loved it. Will try with real chops next time and likely equally fabulous with chicken! We’ll try that 3rd time. Love it and many thanks to you for publishing!
Sounds great, Holly. Thanks for taking the time to stop by with a comment and rating. I agree with you. That sauce would be great with chicken!