Creamy Cajun Pork Chops

• Meat

  • 4 (1 1/4-inch rib pork chops, thick-cut rib

• Produce

  • 2 Bay leaves
  • 1 cup Cremini mushrooms
  • 3 cloves Garlic
  • 1 Yellow onion, small

• Canned Goods

  • 1 cup Chicken stock or broth

• Pasta & Grains

  • 1 Egg noodles, cooked

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1 tbsp Cajun seasoning
  • 1 Kosher salt
  • 1 tsp Paprika, smoked

• Dairy

  • 2 tbsp Butter
  • 1 cup Sour cream

Found on thehungrybluebird.com

Description

Directions

• Season chops with plenty of black pepper to taste and sprinkle with a little kosher salt.  Heat 2 tablespoons butter in a large skillet over medium-high heat.  Brown chops, about 5 minutes per side.  Remove chops to a plate and set aside, leaving fat in skillet.
• Add onions and mushrooms to skillet and sauté until softened, about 5 minutes.  Add garlic and a pinch of salt and cook until just fragrant, about 30 seconds.
• Add the chicken stock and deglaze the pan, stirring up any browned bits.  Season with another sprinkle of salt. Turn down the heat to a simmer, add the bay leaves and nestle the chops back in the sauce.  Cover and simmer on low for about 30 - 35 minutes until the chops are cooked through.
• Remove cooked chops to plate and cover loosely with foil.  Increase heat to high and bring pan juices to a boil and reduce by about half.  Skim as much fat from the surface as you can (I probably skimmed off 2 to 3 tablespoons).
• Remove bay leaves and turn heat down to low.  Whisk in sour cream, Cajun seasoning and smoked paprika until smooth and creamy and heat for 3 minutes, be careful not to boil.  Taste and adjust for salt and pepper.  Add chops back to pan and coat in sauce and heat another minute or two.  Serve over hot buttered egg noodles with plenty of sauce and chopped fresh parsley.