Creamy Cajun Pork Chops
Creamy, smoky, and packed with bold Cajun flavour, these juicy pork chops are smothered in a rich, velvety sauce that's perfect for mopping up with buttery mash. Best of all, it's all made in one pan and on the table in around 30 minutes.
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Servings: 4
Ingredients
- 4 thick pork chops
- 1 tbsp olive oil
- 1 onion finely diced
- 4 garlic cloves minced
- 1 1/2 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 200 ml chicken stock
- 200 ml double cream
- 10 g parsley chopped
Instructions
- Pat the pork chops dry with kitchen paper, then season generously with salt, pepper, and 1/2 tbsp of Cajun seasoning.
- Heat the olive oil in a large frying pan over a high heat. Sear the pork chops for 3 to 4 minutes on each side until deeply golden. Use tongs to crisp up the fat around the edge too. Remove from the pan and set aside.
- Reduce the heat to medium. Add the onion and cook for 5 minutes until softened.
- Stir in the garlic, remaining Cajun seasoning and the smoked paprika. Cook for 30 seconds until fragrant.
- Pour in the chicken stock, scraping up all the caramelised bits from the bottom of the pan. Simmer for 2 to 3 minutes to reduce slightly.
- Pour in the double cream and simmer gently for 3 to 4 minutes until the sauce thickens.
- Return the pork chops to the pan and spoon the sauce over them. Simmer for another 4 to 5 minutes until the pork is cooked through and the sauce is rich and silky.
- Stir through the chopped parsley, taste for seasoning, then serve with buttery mashed potato, and some greens.