Cajun Pork Chop Recipe

Recipe By:
R.T. Eby
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Cajun Pork Chop Recipe
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  • Total Time 30 min Ico-add
  • Yield 2 Servings
  • Level Medium

With the mouthfeel of New Orleans delectability these pork chops will make you believe you’re dining in the French Quarter. This recipe was developed quite a while back when I was asked to formulate somethin...
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Ingredients

  • 2 – premium center cut pork chops
  • Salt and pepper to taste
  • Cajun spice to taste
  • Cooking oil
  • 1/2 medium sized onion, rough chopped
  • 1 celery stalk, diced
  • 2 tablespoons garlic, minced
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon hot sauce
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Directions

  1. 1. Sprinkle the chops on both sides with salt, pepper and cajun spice, set aside.
  2. 2. Place a cast iron skillet over medium high heat (6 on a scale of 10) and cover the bottom lightly with cooking oil. Let the pan sit, undisturbed, for 3 to 5 minutes so it reaches full heat before you start cooking.
  3. 3. Add the onion, celery and garlic to the pan and mix thoroughly with a spatula. Let the mix cook, stirring occasionally, for 5 minutes, or, until the onions are translucent and the blend is fully aromatic.
  4. 4. Add the Worcestershire, soy and hot sauce; mix completely and let the liquids cook for 2 minutes so the flavors fuse together. At this point the pan will give off a heady, pungent aroma.
  5. 5. Add the seasoned chops to the pan and let them cook for 5 minutes without moving them; then turn them and let the other side cook the same way for 5 minutes.
  6. 6. Turn off the burner and plate the chops. Scrape the bottom of the pan and collect the “cracklins” in a pile. Divide these up between the two plates placing them on top of the meat.
  7. 7. Serve with a baked potato.
 
 
  • Did you know?

    Mardi Gras started out as a pagan celebration in the early 1800s but later on, the Catholic Church Christianized it as a time for feasting before fasting for Lent.