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Creamy Cajun Pork Chops

Creamy Cajun pork chops with a fiery, velvety cream sauce and tender seared chops. Cook them in one skillet until the sauce thickens and clings to the pork, with bell pepper and andouille-style Cajun flavor throughout.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 boneless pork chops (1 inch thick)
cajun seasoning
  • 2 tbsp Cajun seasoning
  • 1 Salt and pepper to taste
frying fats
  • 2 tbsp oil
  • 2 tbsp butter
vegetables and aromatics
  • 0.5 red bell pepper, diced
  • 0.5 green bell pepper, diced
  • 3 cloves garlic, minced
sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 1 Fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Season the pork chops generously with Cajun seasoning, salt, and pepper, pressing it into the surface for even coverage.
  2. Heat oil in a cast iron skillet over medium-high heat and sear the pork chops for 4–5 minutes per side until golden, then set aside.
Make the Cajun cream sauce
  1. Melt butter in the same pan, then cook the red and green bell peppers for 3 minutes until softened and glossy.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t brown.
  3. Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the pan.
  4. Stir in the heavy cream, smoked paprika, and cayenne, then simmer for 4–5 minutes until the sauce thickens enough to lightly coat a spoon.
Finish
  1. Return the pork chops to the skillet, spoon sauce over the top, and simmer for 3 minutes until heated through.
  2. Garnish with fresh parsley and serve while the sauce is bubbling at the edges.

Notes

Pro tip: keep the sauce at a gentle simmer after adding the cream so it thickens without turning grainy. Refrigerate leftovers in a covered container for up to 3 days; reheat in a skillet over low heat with a splash of broth to loosen. Freezing is not recommended due to cream texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).