Maquechoux Cajun Pork Chops
Savor the bold, southern-inspired flavors of Maquechoux Cajun Pork Chops, a vibrant one-skillet dish that blends perfectly seasoned pork chops with the rich, creamy sweetness of classic maque choux. Juicy bone-in pork chops are seared to golden perfection and nestled into a colorful bed of sautéed fresh corn, sweet peppers, celery, and aromatic spices like smoked paprika and thyme. A luscious cream sauce ties it all together, creating a comforting and decadent meal that’s both hearty and satisfying. With just 30 minutes of cooking time, this Cajun-inspired recipe is perfect for weeknight dinners or special occasions. Serve with fluffy rice or homemade cornbread for a complete meal that will transport your taste buds straight to Louisiana!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 2 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 1 large, diced Red bell pepper
- 2 stalks, diced Celery
- 3 minced Garlic cloves
- 3 cups Fresh corn kernels
- 0.5 cups Heavy cream
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.25 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sliced for garnish Green onions
Instructions
Season both sides of the pork chops generously with the Cajun seasoning. Set aside to marinate for 10 minutes while you prep the other ingredients.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, sear the pork chops on both sides for 3-4 minutes per side, or until golden brown. Remove the pork chops from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once melted, add the diced onion, red bell pepper, and celery. Sauté for 5 minutes until softened and fragrant.
Add the garlic and continue to sauté for 1 minute, being careful not to burn it.
Stir in the fresh corn kernels, smoked paprika, dried thyme, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, to bring out the sweetness of the corn.
Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for 3-4 minutes to thicken slightly.
Nestle the seared pork chops back into the skillet, spooning some of the maque choux mixture over the top. Cover the skillet with a lid and let everything cook together for 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from heat and let it rest for 5 minutes before serving.
Garnish with sliced green onions and serve warm. This dish pairs wonderfully with rice or cornbread!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.7 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
