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Creamy Cajun Pork Chops

Creamy Cajun pork chops are skillet-seared and finished in a velvety Cajun cream sauce with tender bell peppers. This easy Cajun dinner delivers spicy, smoky flavor with a thick, spoonable sauce.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork chops
  • 4 boneless pork chops 1 inch thick
Cajun seasoning
  • 2 tbsp cajun seasoning
Salt and pepper
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Cooking fats
  • 2 tbsp oil
  • 2 tbsp butter
Bell peppers and garlic
  • 0.5 red bell pepper diced (half)
  • 0.5 green bell pepper diced (half)
  • 3 clove garlic minced
Cajun cream sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
Garnish
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season the pork chops generously with Cajun seasoning, salt, and black pepper. Keep the seasoning on the surface so it forms a flavorful golden crust.
  2. Heat oil in a cast iron skillet over medium-high heat until shimmering, then sear the pork chops for 4–5 minutes per side until golden. Transfer the chops to a plate and set aside.
Make the Cajun cream sauce
  1. Melt butter in the same skillet over medium heat, then cook the red and green bell peppers for 3 minutes until softened. Stir so the peppers pick up browned bits from the pan.
  2. Add the minced garlic and cook for 30 seconds until fragrant. Do not let it brown.
  3. Pour in the chicken broth and bring the mixture to a simmer. Scrape the bottom of the skillet to dissolve the browned fond.
  4. Stir in the heavy cream, smoked paprika, and cayenne, then simmer for 4–5 minutes until the sauce thickens. Keep the heat at a gentle simmer for a smooth, velvety texture.
Finish and serve
  1. Return the pork chops to the skillet and spoon the sauce over them, then simmer for 3 minutes until heated through. Baste occasionally so the chops absorb the Cajun cream sauce.
  2. Garnish with fresh parsley and serve hot. Spoon extra sauce over each chop for a rich finish.

Notes

Pro tip: If the sauce seems too thick before the chops are done, loosen it with a splash of chicken broth and simmer briefly. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a small splash of broth to keep the cream smooth. For a dairy-light swap, use half-and-half instead of heavy cream (the sauce will be slightly thinner). Freezing is not recommended for best texture.