When it comes to Cajun comfort food, there’s nothing quite like the rich and flavorful taste of smothered pork chops. This classic Southern dish has been passed down through generations, and it’s a true testament to the soulful and hearty cuisine of the American South. Come and take a culinary journey with me teaching you how to recreate smothered pork chops just like your grandma used to make. So, roll up your sleeves, put on your apron, and let’s dive into the world of Cajun cooking!
The History of Smothered Pork Chops
Before we delve into the recipe, let’s take a moment to appreciate the history of this beloved dish. Smothered pork chops have deep roots in Southern cuisine, particularly in the Cajun and Creole traditions of Louisiana. These flavors are a testament to the fusion of African, French, and Spanish culinary influences that make up the unique Creole culture.
The term “smothered” refers to the cooking method used, where the pork chops are slowly simmered in a rich, savory gravy until they are tender and practically melt in your mouth. This method of cooking was a practical way to make tough cuts of meat tender and flavorful, a necessity in the early days of Southern cooking.
Ingredients You’ll Need for Smother Pork Chops
Before you start cooking, make sure you have all the necessary ingredients. Here’s what you’ll need:
For the Pork Chops:
- 4 bone-in pork chops
- 1 cup all-purpose flour
- 2 teaspoons Cajun seasoning
- 1 teaspoon Kosher Salt
- 1 teaspoon pepper
- 2 tablespoons vegetable oil
For the Gravy:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Cajun seasoning
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- Green Onions for garnish, optional
Step-by-Step Instructions
Preparing the Pork Chops
- Start by seasoning the pork chops with Cajun seasoning, salt, and pepper on both sides.
- Dredge the seasoned pork chops in flour, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and cook for about 4-5 minutes on each side, or until they are nicely browned. Remove the pork chops from the skillet and set them aside.
Making the Gravy
- In the same skillet, add 1/4 cup of vegetable oil and 1/4 cup of flour. Stir continuously over medium heat to create a roux. Cook until the roux turns a rich, caramel color, which should take about 10-15 minutes.
- Add the finely chopped onion and minced garlic to the roux. Cook until the vegetables are soft and translucent.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps, and then add heavy cream. Continue to cook and stir until the gravy thickens.
- Season the gravy with Cajun seasoning, thyme, salt, and pepper to taste. Add the pork chops back into the skillet, making sure they are submerged in the gravy.
- Reduce the heat to low, cover the skillet, and simmer for about 30-40 minutes, or until the pork chops are tender and the flavors have melded together.
- Serve the pork chops with the rich, creamy gravy ladled over and garnished with green onions.
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Cajun Comfort Food: Smothered Pork Chops Like Grandma’s!
Ingredients
For the Pork Chops
- 4 bone-in pork chops
- 1 cup all-purpose flour reserving remaining flour for the gravy
- 2 teaspoons Cajun seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon pepper
- 2 tablespoons vegetable oil
For the Gravy
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour use reserved flour from dusting pork chops
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme
- Kosher salt and pepper to taste
- Green Onions for garnish optional
Instructions
Preparing the Pork Chops
- Start by seasoning the pork chops with Cajun seasoning, salt, and pepper on both sides.
- Dredge the seasoned pork chops in flour, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and cook for about 4-5 minutes on each side, or until they are nicely browned. Remove the pork chops from the skillet and set them aside.
Making the Gravy
- In the same skillet, add 1/4 cup of vegetable oil and 1/4 cup of flour. Stir continuously over medium heat to create a roux. Cook until the roux turns a rich, caramel color, which should take about 10-15 minutes.
- Add the finely chopped onion and minced garlic to the roux. Cook until the vegetables are soft and translucent.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps, and then add heavy cream. Continue to cook and stir until the gravy thickens.
- Season the gravy with Cajun seasoning, thyme, salt, and pepper to taste. Add the pork chops back into the skillet, making sure they are submerged in the gravy.
- Reduce the heat to low, cover the skillet, and simmer for about 30-40 minutes, or until the pork chops are tender and the flavors have melded together.
- Serve the pork chops with the rich, creamy gravy ladled over and garnished with green onions.
Notes
Nutrition
Frequently Asked Questions
Q: Can I use boneless pork chops for this recipe? A: While bone-in pork chops are traditional for smothered pork chops, you can certainly use boneless chops if that’s what you have on hand. Just adjust the cooking time accordingly.
Q: What can I serve with smothered pork chops? A: Smothered pork chops are delicious served with rice, mashed potatoes, or cornbread. They also pair well with collard greens or okra for a complete Southern meal.
Q: Can I make this dish in advance? A: Yes, you can make smothered pork chops ahead of time and reheat them when you’re ready to eat. In fact, many people find that the flavors deepen and improve after sitting for a day or two.
Cajun comfort food doesn’t get much better than smothered pork chops. With their tender meat and rich, flavorful gravy, they’re a true taste of the South. Whether you’re cooking up a family dinner or looking to impress guests, this recipe is a winner. So, embrace the warmth and tradition of Southern cooking, and savor the deliciousness of smothered pork chops like grandma used to make.
