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Creamy Cajun Pork Chops

Creamy Cajun pork chops with a fiery Cajun cream sauce—seared until golden and simmered until velvety with peppers and smoky sausage-style flavor bits. This skillet pork chop recipe delivers bold spice, tender meat, and a spoonable orange-gold sauce.
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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
  

Cajun pork chops
  • 4 boneless pork chops About 1 inch thick
  • 2 tbsp cajun seasoning
  • 0.25 salt To taste
  • 0.25 pepper To taste
  • 2 tbsp oil
  • 2 tbsp butter
  • 0.5 red bell pepper Diced
  • 0.5 green bell pepper Diced
  • 3 cloves garlic Minced
  • 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
  1. Season the pork chops generously with Cajun seasoning, salt, and pepper.
  2. Heat oil in a cast iron skillet over medium-high heat and sear 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 and cook the 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 for 4–5 minutes until the sauce thickens.
Finish and garnish
  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

For the thickest sauce, keep the simmer steady (not a rolling boil) once the cream is added, stirring occasionally. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked pork chops and sauce for up to 2 months and reheat gently on the stove. For a lighter option, use half-and-half instead of heavy cream, noting the sauce will be slightly thinner.