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Creamy Cajun Pork Chops

Creamy Cajun Pork Chops with bold Cajun-spiced pork seared in a skillet and finished in a fiery, velvety cream sauce. The sauce simmers until thick, with tender bell pepper and smoky-spiced heat for a Southern comfort-food dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and Cajun seasoning
  • 4 boneless pork chops 1 inch thick
  • 2 tbsp Cajun seasoning
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Searing and sauce base
  • 2 tbsp oil
  • 2 tbsp butter
  • 0.5 red bell pepper diced
  • 0.5 green bell pepper diced
  • 3 cloves garlic minced
Creamy Cajun cream sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork chops
  1. Season the pork chops generously with Cajun seasoning, salt, and pepper.
  2. Heat oil in a cast iron skillet over medium-high heat, then sear the pork chops 4–5 minutes per side until golden; set aside.
Cook the peppers and build the sauce
  1. Melt butter in the same pan, then cook red and green bell peppers for 3 minutes until softened.
  2. Add garlic and cook for 30 seconds, then pour in chicken broth and bring to a simmer.
  3. Stir in heavy cream, smoked paprika, and cayenne, then simmer 4–5 minutes until the sauce thickens.
Finish and serve
  1. Return the pork chops to the pan, spoon the sauce over, and simmer for 3 minutes until heated through.
  2. Garnish with fresh parsley and serve hot.

Notes

Pro tip: Don’t move the chops while they sear—leave them undisturbed until you get deep golden color for best crust. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove over low heat to keep the cream sauce smooth. Freezing is not recommended because the cream sauce may split after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer a minute or two longer to reach a thicker texture.