Creamy Cajun Pork Chops

We had pork chops in our freezer that we decided to use up.  This recipe came up, and I'm in a comfort food zone, so we decided to have them.  Plus D likes Cajun Seasoning.  The original recipe suggested egg noodles, but D hates them, mashed potatoes were on sale, and I had a coupon.

We also had with cauliflower. We would have again.

Creamy Cajun Pork Chops

Photo by ALB

Pork chops smothered in onions and mushrooms, in a spicy Cajun cream sauce.

Prep Time: 15 minutes
Cook Time :45 minutes
Total Time :1 hour
Servings: 4
Adapted from Kelly ~ the hungry bluebird (adapted from What's KP Cooking?)

Ingredients
4 center cut boneless pork chops (1 lb)
freshly cracked black pepper, to taste
kosher salt
1 1/2 tbsp butter
1 small yellow onion, diced
2 cups sliced cremini mushrooms
3 cloves garlic, finely chopped
1 cup chicken broth,
2 bay leaves
1 cup reduced fat sour cream
1/2 tbsp Cajun seasoning (originally called for 1 TBSP but Hotter than Hell Cajun Seasoning is actually hotter than hell)
1 tsp smoked paprika

Instructions
Season chops with plenty of black pepper to taste and sprinkle with a little kosher salt. Heat 2 tablespoons butter in a large skillet over medium-high heat. Brown chops, about 5 minutes per side. Remove chops to a plate and set aside, leaving fat in skillet.

Add onions and mushrooms to skillet and sauté until softened, about 5 minutes. Add garlic and a pinch of salt and cook until just fragrant, about 30 seconds.

Add the chicken broth and deglaze the pan, stirring up any browned bits. Season with another sprinkle of salt. Turn down the heat to a simmer, 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.

Remove cooked chops to plate and cover loosely with foil. Increase heat to high and bring pan juices to a boil and reduce by about half. Skim as much fat from the surface as you can (I probably skimmed off 2 to 3 tablespoons).

Remove bay leaves and turn heat down to low. Whisk in sour cream, Cajun seasoning and smoked paprika until smooth and creamy and heat for 3 minutes, be careful not to boil. Taste and adjust for salt and pepper. Add chops back to pan and coat in sauce and heat another minute or two.

Notes If using a Cajun spice blend, check its salt content and adjust your salt and pepper seasoning as you go.

10 Smart Points (my additions/subtractions at 4 servings)