Pork chops smothered in onions and mushrooms, in a spicy Cajun cream.
4 thick-cut (1¼-inch) rib pork chops
freshly cracked black pepper, to taste
1 cup chicken stock or broth, preferably homemade
2 bay leaves
2 tbsp butter
1 small yellow onion, diced
1 cup sliced cremini mushrooms, about 4 ounces ~ can use white button mushrooms instead
3 cloves garlic, finely chopped
1 cup sour cream
1 tbsp Cajun seasoning ~ I used my local grocer's Cajun blend
1 tsp smoked paprika ~ can use regular if that's what you have
cooked egg noodles, for serving
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.
I use a Cajun spice blend that has NO SALT. Keep that in mind when seasoning, I salt as I go but if your Cajun spice blend has salt, be careful so you don't over salt.