Creamy Smothered Cajun Pork Chops Recipes

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

Steps:

• Heat olive oil in a 5 quart cast iron dutch oven on medium high.
• Season pork chops with Cajun seasoning.
• Place in skillet and brown well on both sides over medium - medium high heat.
• Remove from pan and set aside.
• Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
• Return pork chops to pot.
• Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
• If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
• Cover pot almost all of the way. Simmer until meat is tender.
• Uncover. Add mushroom and green onions and parsley.
• Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
• Serve over hot cooked rice.
• C'est Si Bon, Cher!

Steps:

• Slash edges of pork chops.
• Combine flour and sage.
• Dredge chops in flour.
• Place in casserole with tenderloin inside.
• Top with onion.
• Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth.
• Pour over chops, coating all.
• Cover and microwave at 30% for 15 minutes.
• Turn and rearrange chops and push beneath sauce.
• Cover and microwave 15 more minutes at 30%, then let stand for 10 minutes.
• Skim off excess fat and serve.

Steps:

• Sprinkle both sides of pork chops with seasoning blend. In 12-inch nonstick skllet, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring occasionally, until slightly tender. Push onion to one side of skillet.
• Add pork to other side of skillet. Cook about 3 minutes, turning once, until browned. Add tomatoes. Heat to boiling; reduce heat. Cover and cook 4 to 8 minutes or until pork is no longer pink in center.

Steps:

• Sprinkle both sides of pork chops with seasoning blend.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring occasionally, until slightly tender. Push onion to one side of skillet. Add pork to other side of skillet. Cook about 3 minutes, turning once, until browned.
• Add tomatoes. Heat to boiling; reduce heat. Cover; cook 4 to 8 minutes or until pork is no longer pink in center.
• Tip: For a less spicy dish, use plain diced tomatoes instead of the diced tomatoes with jalapeno peppers.

Steps:

• combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon and cayenne in a large saucepan or dutch oven and cook, covered over low heat for 20 minutes, stirring occasionally.
• while the vegetable mixture is cooking, cook the pork chops in wine in a large, nonstick skillet over medium heat, browning on both sides. Cover and cook about 10 minutes.
• uncover and cook over high heat till most of the wine is absorbed, about 3 minutes.
• add the cream-style corn and the corn kernels to the vegetable mixture and mix well.
• bury the browned pork chops in the mixture and add any liquid still in the pork pan.
• simmer, covered, over low heat for 15 minutes to allow the flavors to blend.
• to serve, place 1 pork chop on each of four plates or shallow bowls and spoon 1 cup of the corn mixture over the top.