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Pork chops smothered in a Cajun cream sauce with broccoli. This delicious and comforting meal takes 45 minutes to make with minimal ingredients, but maximum flavor. Gluten-free, low carb, and keto-friendly. Whether you use bone-in or boneless pork chops, you will love the flavors of this delicious dinner. Pair this meal with southern-style grits, egg noodles, or a baked potato.
I have a lot of Cajun seasoning in my pantry, so I decided to put it to use. This recipe is simple and easy to do minimal work and can be made with household ingredients, plus some! Once you brown the pork, you deglaze the pan and simmer the chops until they’re cooked through. You get the full flavor out of the chops and the sauce, as well as the chops not being extremely dry, which I struggle with. I was so glad that this recipe turned out as good as it did!
How to make Pork Chops with Cajun Cream Sauce
Since this recipe is a one-pot, you want to cook the pork in the pan you seared it in. As my motto goes, always use the browned bits in a sauce!
- Bone-in Pork Chops: You can use boneless if you want, just be careful when cooking them. Pork dries out if not handled correctly.
- Butter
- Yellow Onion
- Garlic
- Chicken Broth
- Bay Leaves
- Heavy Cream: If you want a tangy sauce, you can substitute the heavy cream for sour cream! You can also try this with cream cheese, but the texture will be a bit thicker.
- Cajun Seasoning: I would use a no-salt Cajun seasoning if you can find it. It’s better if you can control the salt yourself.
- Smoked Paprika: If you have regular paprika, you can use that.
- Frozen broccoli
Always season the meat before you cook it! In a large skillet, melt the butter and sear the pork chops so they get a nice brown color. Set them aside. Add the onions to the skillet to pick up the extra browned bits, then add the garlic once the onion has softened. Deglaze the pan with the chicken broth, add the chops back with the bay leaves and simmer for 30-35 minutes, or until the temperature of the pork reaches 145F. Remove the chops from the pan again and cover loosely with foil. Bring the pan juices to a boil and let it reduce by half on high heat; skim off any fat that is there. Remove the bay leaves, then turn the heat to low. Stir in the heavy cream, cajun seasoning, and smoked paprika. Add the broccoli, and simmer for 3 minutes to allow the broccoli to defrost. Don’t let it boil. Add the chops back and smother with the sauce. Serve over egg noodles, grits, or a baked potato.
Tips & FAQs
- Can this be made with chicken? Of course! Just be aware that the cooking time will be different. I would recommend making this with bone-in chicken thighs, or chicken breasts.
- Try to find a Cajun seasoning that doesn’t have salt in it. Generally, store-bought Cajun spice blends contain salt. When you use this spice, keep in mind that it has salt, so you don’t over-salt your pork chops. Plus, I use chicken stock to deglaze the pan, which also contains salt. I typically buy no salt chicken broth for this reason.
- Take the pork chops out of your refrigerator about 15 minutes before you plan to start cooking. The meat will cook more evenly throughout when you bring it at room temperature.
- Rest the pork chops after cooking it: A quick rest period of five minutes allows the juices to flow back through the meat and make it more tender. You can cover the pork chops with a shallow plate or loosely tent with foil, as directed in the recipe.
- What temperature do the pork chops need to be? You want to cook pork to 145F. Any lower will raise foodbourne illness. Any higher and it’ll dry out.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Pork Chops with Cajun Cream Sauce & Broccoli
Ingredients
- 4 thick-cut rib pork chops
- Salt and pepper, to taste
- 2 tbsp butter
- 1 small yellow onion, diced
- 3 garlic cloves, finely chopped
- 1 cup chicken broth
- 2 bay leaves
- 1 1/4 cup heavy cream
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 8 oz frozen broccoli, thawed
Instructions
- Season the pork chops with salt and pepper to your liking. Heat the butter in a large skillet over medium-high heat. Brown the chops, about 5 minutes per side. Remove the chops to a plate and set aside, leaving fat in skillet.
- Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for a minute more, until aromatic.
- Add the chicken broth and deglaze the pan, stirring up any browned bits. Taste, then season with another sprinkle of salt if needed. Add the bay leaves, and nestle the chops back in the sauce. Cover and simmer on low for about 30-35 minutes until the chops are cooked through, reaching an internal temperature of 145F.
- Remove the cooked chops from the pan and transfer them to a plate. Cover loosely with foil. Increase heat to high and bring pan juices to a boil; allow to reduce by about half. Skim as much fat from the surface as you can, if any.
- Remove bay leaves and turn the heat down to low. Stir in heavy cream, Cajun seasoning, and smoked paprika until smooth. Heat for 3 minutes, be careful not to boil. Taste and adjust for salt and pepper. Add the pork back into the pan and cover with the sauce. Serve immediately.
Nutrition Facts
Calories
419.50Fat (grams)
37.28Sat. Fat (grams)
22.20Carbs (grams)
8.50Fiber (grams)
2.31Net carbs
6.19Sugar (grams)
4.09Protein (grams)
14.90Sodium (milligrams)
440.98Cholesterol (grams)
133.52I did my best to research! Let me know if these are correct!
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