Cajun Smothered Pork Chops
"Here in South Louisiana, we "smother" just about everything. No, we don't put a blanket or something over our food to "smother" it! We just keep the cover of the pot almost all the way on. It's best cooked in a heavy, seasoned cast iron dutch oven, which is a must have, in my opinion. The meat is cooked in a natural gravy. I personally like my food on the spicy side. It's "fall off the bone" tender! So, put a pot of rice on! :)"
photo by Annacia
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 6 bone in pork chops
- your favorite cajun seasoning
- 1 large onion, chopped
- 1⁄2 green bell pepper, chopped
- 1⁄2 red bell pepper, chopped
- 1 stalk celery, finely chopped
- water
- 6 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 8 ounces sliced mushrooms
- 1⁄2 cup green onion, sliced
- 1⁄4 cup chopped parsley
directions
- Heat olive oil in a 5 quart cast iron dutch oven on medium high.
- Season pork chops with Cajun seasoning.
- Place in skillet and brown well on both sides over medium - medium high heat.
- Remove from pan and set aside.
- Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
- Return pork chops to pot.
- Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
- If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
- Cover pot almost all of the way. Simmer until meat is tender.
- Uncover. Add mushroom and green onions and parsley.
- Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
- Serve over hot cooked rice.
- C'est Si Bon, Cher!
Questions & Replies
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Reviews
-
Absolutely delicious and easy to make. I made mine with pork steaks and it turned out so tender and full of flavor!! I served it with a side of Cajun rice with shrimp. The whole family loved it! We will definitely add this to the menu. Thanks for a great meal idea!! -
I am surprised this doesn't have more reviews. I think it's absolutely lovely. I've made it with chicken and pork, good with both! There are a lot of things I've made and would never bother again, this is not one of them :) -
I am just learning to get down and dirty in the kitchen. I pulled this up at work and at the last minute decided to try it. It came out fantastic. My boyfriend was very pleased! -
Even though I forgot to add the mushrooms and parsley this was delicious. I had thick loin chops in the freezer so thats what I used and they came out lovely and tender. The seasoning and veggies were great too and I just used them as the side veg tonight. I would happily make this recipe again.
Tweaks
-
I used a bit more peppers. I used 1/2 green, 1/2 red and 1/2 yellow bell pepper. The peppers give this dish amazing flavor! The remaining peppers I used in my rice!
RECIPE SUBMITTED BY
Irishcolleen
Abbeville, Louisiana
Hi! I'm of Irish heritage, with a little bit of American Indian, Spanish, and English in me. I was raised in the heart of Cajun Country, but have traveled extensively in the U.S. and abroad. I'm in the restaurant business and have worked in every aspect of it for the past 35 years. I'm also a Jazz vocalist. My passions in life are singing, gardening, and cooking. I'm in the process of writing a cookbook, as a legacy to my mother, who passed away in 1979, who was a fabulous cook, and who always wanted to write her own cookbook. I have one daughter, and a beautiful granddaughter, who is the love of my life. I can't wait to be able to teach her how to cook and cook with her! Thanks for your interest in me! God bless you and have a wonderful day!
