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Creole Smothered Pork Chops
85% authentic · Cajun/Creole
A flavorful twist on smothered pork chops, infused with the bold spices of Louisiana. Features the 'holy trinity' of vegetables and a rich, dark roux-based gravy.
Ingredients
- Pork Chops (bone-in, thick-cut)4
- All-purpose flour1/2 cup
- Vegetable Oil1/2 cup
- Onion (medium, finely chopped)1
- Bell Pepper (green, finely chopped)1
- Celery Stalks (finely chopped)2
- Garlic (minced)3 cloves
- Chicken or Beef Broth3 cups
- Cajun Seasoning1-2 tbsp
- Bay Leaf1
- Saltto taste
- Black Pepperto taste
- Green Onions (chopped, for garnish)2 tbsp
Steps
- 1
Season pork chops with salt and pepper.
- 2
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Gradually add flour, whisking constantly, to create a dark roux. Cook until the roux is a deep chocolate brown color, stirring frequently to prevent burning (about 20-30 minutes).
- 3
Add chopped onion, bell pepper, and celery (the holy trinity) to the roux. Cook until softened, about 5-7 minutes.
- 4
Stir in minced garlic and cook for 1 minute until fragrant.
- 5
Slowly whisk in the broth, one cup at a time, until smooth. Add Cajun seasoning and bay leaf. Bring to a simmer.
- 6
Carefully place the seasoned pork chops into the simmering gravy.
- 7
Reduce heat to low, cover, and simmer for 45-60 minutes, or until pork chops are very tender and cooked through. Stir occasionally.
- 8
Remove bay leaf. Adjust seasoning with salt and pepper if needed.
- 9
Garnish with chopped green onions before serving.
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