Maquechoux (Cajun Pork Chops)

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Maquechoux means smothered with corn in cajun. For the corn, you can use frozen, canned...whatever you have.

Ingredients Nutrition


  1. Combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon, and cayenne pepper in a large sauce pan and cook over low heat for 20 minutes, stirring occasionally. While the mixture on the stove is cooking, cook the pork chops in a non stick skillet over a medium heat until browned on both sides.
  2. Add the wine and cook, covered, for about 10 more minutes.
  3. Uncover and cook over high heat until most of the wine is absorbed, about 3 minutes Add the cream corn and the corn kernels to the vegetable mixture and mix well.
  4. Bury the browned pork chops in the mixture and add any liguid still in the pork pan.
  5. Simmer covered, over low heat for 15 minutes to allow the flavors to blend a little.
  6. To serve, place pork chop in a shallow bowl and spoon 1 cup of the corn mixture over the top.


Most Helpful

My husband is from Lousiana is also a cook, so I thought I try this one. Recipe is easy to follow. Looks & smells grate however, we did not like the dish. I think it's the clash of corn with tomato & consistency. Interesting recipe thou. It's always fun to try something new.

svitlani January 06, 2010

I hadn't had maquechoux in years, so stumbling across this recipe was a blessing. I had to leave out the celery, because I was out of it and was too lazy to run to the grocery store. I also added a little Louisiana hot sauce for a little extra kick. Great way to serve pork chops!

Cluich March 13, 2007

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