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Creamy Cajun Pork Chops

Pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.


  • 4 thick-cut (1¼-inch) rib pork chops

  • Freshly cracked black pepper, and Kosher salt to taste

  • 2 tbsp butter

  • 1 small yellow onion diced

  • 1 cup sliced cremini mushrooms, about 4 ounces ~ can use white button mushrooms instead

  • 3 cloves garlic finely chopped

  • 1 cup chicken stock or broth, preferably homemade

  • 2 bay leaves

  • 1 cup sour cream

  • 1 1/2 tbsp Voodoo Mojo seasoning

  • 1 medium bag of cooked egg noodles, for serving


Step 1: Season chops with plenty of black pepper to taste and sprinkle with a little kosher salt.

Step 2: Heat 2 tablespoons butter in a large skillet over medium-high heat. Brown chops, about 5 minutes per side. Remove chops to a plate and set aside, leaving fat in skillet.

Step 3: Add onions and mushrooms to skillet and sauté until softened, about 5 minutes. Add garlic cook until just fragrant, about 30 seconds.

Step 4: Add the chicken stock and deglaze the pan, stirring up any browned bits.

Step 5: Turn down the heat to a simmer, add the bay leaves and nestle the chops back in the sauce.

Step 6: Cover and simmer on low for about 30 - 35 minutes until the chops are cooked through. Remove cooked chops to plate and cover loosely with foil.

Step 7: Increase heat to high and bring pan juices to a boil and reduce by about half. Skim as much fat from the surface as you can (I probably skimmed off 2 to 3 tablespoons).

Step 8: Remove bay leaves and turn heat down to low.Whisk in sour cream, Voodoo MoJo seasoning until smooth and creamy and heat for 3 minutes, be careful not to boil. Taste and adjust for salt and pepper.

Step 9: Add chops back to pan and coat in sauce and heat another minute or two.

** Serve over hot buttered egg noodles with plenty of sauce and chopped fresh parsley.

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