Entree: United States – Cajun Louisiana – Cajun Pork Chops (Pan-seared bone-in pork chops seasoned with a Cajun spice rub and finished with a peppery onion pan gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) cayenne pepper
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried oregano
- 1 tsp (2 g) garlic powder
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 green bell pepper, sliced, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) chicken stock
- 1/4 cup (60 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- 1 tsp (2 g) cornstarch mixed with 1 tbsp (15 ml) cold water for slurry
- 1 tbsp (8 g) all-purpose flour (optional, for a slightly thicker gravy)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a small bowl combine paprika, salt, black pepper, cayenne, thyme, oregano, and garlic powder to make the Cajun rub.
2. Pat pork chops dry and rub both sides generously with the Cajun seasoning. Let rest at room temperature 15 minutes.
3. Preheat oven to 350°F (175°C). Heat vegetable oil in a large ovenproof skillet over medium-high heat until shimmering.
4. Sear pork chops 3 to 4 minutes per side until golden brown. Transfer skillet to oven and roast 6 to 8 minutes, or until internal temperature reaches 145°F (63°C). Remove chops to a warm plate and tent with foil to rest.
5. In the same skillet over medium heat melt 1 tbsp (14 g) butter. Add sliced onion and bell pepper and sauté until softened, about 5 minutes. Add minced garlic and cook 30 seconds.
6. Sprinkle 1 tbsp (8 g) flour over the vegetables and stir 1 minute, or skip flour and proceed with cornstarch slurry. Pour in chicken stock, scraping up browned bits, then stir in heavy cream. Bring to a gentle simmer and add the cornstarch slurry if additional thickening is needed; simmer until gravy coats the back of a spoon.
7. Return pork chops to the skillet, spoon gravy over them and warm 2 to 3 minutes so flavors meld.
8. Finish with remaining 1 tbsp (14 g) butter, adjust seasoning with salt and pepper, garnish with chopped parsley, and serve immediately.