Cajun Pork Chops
"This is a recipe I am transferring here from an old handwritten recipe card. I have no idea where it came from, but I have made it many times over the years and we really like it. (There are several recipes for Cajun pork chops here, but the dry rub mixture in this recipe has different ingredients.)"
photo by pate g.
- Ready In:
- 18mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 14.79 ml paprika
- 2.46 ml ground cumin
- 2.46 ml salt
- 2.46 ml sage
- 2.46 ml fresh ground black pepper
- 2.46 ml garlic powder
- 1.23 ml cayenne pepper (or to taste)
- 4 boneless center cut pork chops, 1/2-inch thick
- 7.39 ml butter
- 7.39 ml oil
directions
- Combine paprika, cumin, salt, sage, pepper, garlic powder and cayenne in a bowl. Coat chops with seasoning mixture on both sides, pressing into the meat.
- Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 7-8 minutes, turning once halfway through cooking time.
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Reviews
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Oh my goodness. This was amazing. The only change I made was omitting the sage as I didn't have any on hand. Super tender and juicy. -
Moist and flavorful!!! The butter definitely made it. Paired with red beans and rice! -
Ooooh, these are yummy and a nice change from the "usual" pork chops. The only change I made was that I reduced the cumin to 1/4 tsp as I find it to be a strong spice. I placed the mixture in an empty spice bottle and sprinkled it on liberally but only ended up using about 3/4 of the mixture as it seemed enough. Now that I know the family loves this recipe, I'll make some up ahead of time and leave it in the spice bottle ready to go. By the way, I gave this 5* but not sure if it's going to "stick". Thanks so much!
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I made this for myself and it was amazing. they turned out moist and tender. I didn't change a thing. I will be adding this into my dinner rotation as I am always looking for something different, and I love that spicy Cajun flavor.
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The spice-profile was very good and I used the extra juice on my potatoes. You know it's going to be good when you're going down the stairs and the initial whiff from the kitchen makes you smile...Thank you very much...Aloha, Spencer!
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Tweaks
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I like using chicken stock (Better than Boullion) to enhance and add moisture to the chops but only after I flip them over and for only 45 seconds...Remove from skillet and transfer to warming plate, otherwise this dish is sweet...Everyone loved it!
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
