Pork Chops With Browned Garlic Butter Sauce ( Cajun )

Total Time
Prep 30 mins
Cook 0 mins

This is a Paul Prudhomme recipe I got many years ago in a Tabasco cookbook. Really good, company always loves it. I've also posted a recipe of my own, inspired by this one for when I crave the taste but don't have the time. Not quite as wonderful as this one, but great when you are in a hurry and a bit healthier as it's not breaded and fried.

Ingredients Nutrition


  1. Combine all the seasoning ingredients in a small bowl.
  2. Sprinkle the chops with some of the seasoning mix, patting in on with your hands (use about 2/3 of the mixture).
  3. Add the remaining seasoning mix to the flour and place on a flat plate.
  4. Heat 1/4 inch oil in a large skillet over medium-high heat until hot, about 2 minutes.
  5. Just before frying, dredge each chop in the seasoned flour mixture, shaking off excess.
  6. Fry in hot oil until dark golden brown and cooked through, about 4 to 5 minutes per side.
  7. Drain on paper towels.
  8. In a very small pan, heat the butter over high heat until half melted, shaking the pan almost constantly.
  9. Add the garlic and continue to cook until the butter is melted and the foam on the surface is barely browned, about 2 to 3 minutes, shaking the pan frequently. Be careful not to burn the butter.
  10. Add the Tabasco and continue to cook until the sauce is lightly browned and very foamy, about 1 to 2 minutes.
  11. Remove from heat and drizzle over the chops. Serve immediately.
Most Helpful

me and my man LOVE this recipe, we substitute the tabasco sauce with inferno sauce instead and it tastes amazing! thanks for sharing!

Kasiunia October 07, 2006

These were quite good! Followed the seasoning mix to a T and we were quite pleased with the results. The only thing I would change in the future would be to use a stronger hot sauce in the sauce. Thanks for sharing!

Cynna September 26, 2006

This was a good,but would like to have tasted a little more "ump" Some cayenne pepper would work for me. I also would double sauce ingredients. So with a little adjusting (for me) I will make again.

robbin.oakley September 17, 2006