Cajun Pork Chops
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Cajun Pork Chops
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Quick and easy pan-fried Cajun pork chops are tender and juicy, with plenty of zesty kick!
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Ingredients
- ¼ cup all-purpose flour
- 2 – 4 thick-cut bone-in pork chops (about 1 – 1 ¼ – inch thick), about 12 ounces each
- 2 teaspoons Cajun seasoning or Creole seasoning, or more to taste
- ½ teaspoon ground black pepper
- cayenne pepper, to taste (optional)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Optional, for serving: Cheese Grits; Cabbage and Apple Slaw with Creamy Cider Dressing
- Optional garnish: chopped fresh parsley, thyme, or rosemary
Instructions
- Place flour in a shallow dish.
- Pat pork chops dry and season with Cajun or Creole seasoning, black pepper, and a pinch of cayenne on both sides.
- Dredge the pork chops in flour, shaking off the excess.
- Melt butter and oil in a large, heavy skillet over medium-high heat.
- Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F – 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pan. Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don’t overcrowd your pan by trying to squeeze too many chops in at once!
- Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes before serving.
- Serve chops with cheese grits and slaw, if desired. Garnish with chopped fresh herbs.
Notes
- Cajun seasoning and Creole seasoning blends typically have quite a bit of salt in them, so wait to add any extra salt to your chops until the very end (after you've tasted them). If you're sensitive to sodium, I recommend using a salt-free seasoning blend and adding kosher salt to taste.
- Use thick, bone-in pork chops to keep the meat moist and tender. Pan fried thin pork chops or boneless pork chops tend to get dry or tough if slightly overcooked in a skillet.
- Pat the chops dry with a paper towel before dredging in the flour mixture and frying. This helps them brown nicely.
- Depending on the size of your skillet and how many pork chops you’re preparing, you may need to fry the chops in batches so that you don’t overcrowd the pan.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Let the meat rest for at least 5-10 minutes before serving. This allows the juices to redistribute in the meat, keeping the pork chops nice and juicy!
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
Nutrition Information
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Serving
1(12 ounce) pork chop
Calories
306kcal
(15%)
Carbohydrates
4g
(1%)
Protein
37g
(74%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
121mg
(40%)
Sodium
105mg
(4%)
Potassium
665mg
(19%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
588IU
(12%)
Vitamin C
0.01mg
(0%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1(12 ounce) pork chop | |
| Calories | 306kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 121mg | 40% |
| Sodium | 105mg | 4% |
| Potassium | 665mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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