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 Bayou Venom Cajun 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, Cajun 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.