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Pork Chops with Cajun Cream Sauce

January 30, 2010

I tried this recipe for the first time last night and my family and I loved it! My husband said, “This tastes like a restaurant meal!” A pretty high compliment, I’m guessing :) This pork cooks up tender and juicy and the rich, buttery cream sauce compliments it perfectly. Serve over egg noodles to soak up all the cajun cream sauce. My sister-in-law Amy gave me the recipe.

6 thick-cut boneless pork chops
Freshly ground black pepper, to taste
3 Tablespoons butter
1 small yellow onion, chopped
3/4 cup mushrooms, sliced
3 fresh garlic cloves, minced
1 cup chicken broth
2 bay leaves
1 cup sour cream
1 teaspoon paprika
1 Tablespoon cajun seasoning (I used Emeril’s Bayou Blast Essence)
Egg noodles for serving, prepared according to package directions


  • In a large non-stick saute skillet, melt butter over medium high heat.
  • Season pork chops with pepper and add to skillet. Brown chops 5 minutes per side.
  • Remove chops to serving plate and set aside.
  • To same skillet, add chopped onion and mushrooms.
  • Saute until tender, about 5 minutes.
  • Add garlic and saute 30 seconds, until fragrant.
  • Add pork chops back to skillet.
  • Lower heat and add bay leaves and chicken broth.
  • Cook covered over low heat until pork is cooked thru, about 45 minutes.
  • Transfer pork to serving plate and cover to keep warm.
  • Increase heat to high and boil juices in skillet until reduced by half.
  • Lower heat and stir in sour cream, paprika and cajun seasoning.
  • Heat sauce 3 minutes, but NO NOT BOIL.
  • Transfer pork back into pan and coat with sauce.
  • Serve over egg noodles.
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One Response to “ Pork Chops with Cajun Cream Sauce ”

  1. WillandKateandJennifer on January 31, 2010 at 6:54 pm

    Kristen, I loved this one. I was actually able to find all the ingredients here (except Cajun seasoning but I found fajita seasoning which was close enough), and it was delicious. Thanks!

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