New Orleans Pork Chops
Transport your taste buds to the vibrant streets of Louisiana with these irresistible New Orleans Pork Chops! Perfectly seasoned with a bold Cajun spice blend of paprika, cayenne, garlic powder, and dried herbs, these bone-in pork chops are seared to golden perfection before being simmered in a rich, velvety sauce made with sautéed onions, bell peppers, celery, chicken broth, and a touch of heavy cream. This recipe not only delivers impeccable flavor but also showcases classic Southern cooking techniques like deglazing and building layers of seasoning. Garnished with fresh parsley and made to pair beautifully with rice, mashed potatoes, or crusty bread, these tender and juicy pork chops are an unforgettable dinner that’s as satisfying as it is easy to make in just 45 minutes. A must-try for fans of zesty Cajun cuisine!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 teaspoons paprika
- 0.5 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium bell pepper, finely chopped
- 1 stalk celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and black pepper.
Pat the pork chops dry with a paper towel, then rub both sides of each chop generously with the spice mixture. Set aside to allow the flavors to meld.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, or until golden brown. Remove the chops from the skillet and set them aside.
Reduce the heat to medium and add the butter along with the remaining tablespoon of olive oil to the same skillet. Once melted, add the chopped onion, bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to deglaze. Bring the mixture to a simmer.
Return the pork chops to the skillet, nestling them into the sauce. Lower the heat to medium-low, cover, and cook for 10-12 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
Remove the pork chops from the skillet and set them aside to rest.
Stir the heavy cream into the skillet sauce and let it simmer for 2-3 minutes to thicken slightly. Taste and adjust seasoning, if necessary.
Return the pork chops to the skillet and spoon the sauce over them. Garnish with fresh parsley before serving.
Serve immediately with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 619 mg | 13% | |
*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.
