Creamy Cajun Pork Chops

Creamy Cajun pork chops with a fiery, velvety Cajun cream sauce, tender seared pork, and bell pepper bits. Cooked in one skillet for a fast Southern pork chops dinner with smoky-spicy flavor.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: Cajun-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Pork chops

4 boneless pork chops about 1 inch thick

Seasoning

2 tbsp cajun seasoning
0.25 salt to taste
0.25 pepper to taste

Searing

2 tbsp oil
2 tbsp butter

Vegetables and aromatics

0.5 red bell pepper diced
0.5 green bell pepper diced
3 garlic cloves, minced

Cream sauce

1 cup heavy cream
0.5 cup chicken broth
0.5 tsp smoked paprika
0.25 tsp cayenne

Garnish

1 fresh parsley for garnish

Equipment

1 cast iron skillet

Method

Season and sear

Season the pork chops generously with Cajun seasoning, salt, and pepper.
Heat the oil in a cast iron skillet over medium-high heat, then sear pork chops until golden, about 4–5 minutes per side, and set aside.

Build the Cajun cream sauce

Melt the butter in the same pan, then cook the diced bell peppers for 3 minutes until softened.
Add the minced garlic and cook for 30 seconds, then pour in the chicken broth and bring it to a simmer.
Stir in the heavy cream, smoked paprika, and cayenne, then simmer for 4–5 minutes until the sauce thickens.

Finish

Return the pork chops to the skillet, spoon sauce over them, and simmer for 3 minutes until heated through.
Garnish with fresh parsley and serve hot.

Notes

Pro tip: keep the sauce at a steady simmer (not a hard boil) to prevent the cream from breaking. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or microwave until warm. Freezing is not recommended due to texture changes in cream. If you want it spicier, add an extra pinch of cayenne or Cajun seasoning; for a milder version, reduce cayenne to 1/8 tsp.