Cajun Smothered Pork Chops

Smothered Pork Chops are a classic family meal. These are a little different, though, because they have all the spices of Louisiana--and none of that icky condensed soup that hides in many old recipes. Both of my men at home today liked this dish. I wanted something a bit spicy for Christian, since he has a head cold going on and probably wouldn't taste much. So, I just moved these chops from tomorrow's spot on the menu and made them today. Here's hoping he is feeling better tomorrow. Seems everyone around me is sick with one thing or another. Hate that.  I am fine though. Low carbing seems to help us build a strong immune system.

The Cajun spice blend I use is Paula Deen's. You can make your own or use any blend you prefer. To duplicate the taste, look for salt, black pepper, garlic, paprika, cayenne, mustard seed, onion, basil, oregano, thyme, white pepper, celery seed, and chili pepper flakes.

Cajun Smothered Pork Chops

6 boneless pork chops
3 tbsp olive oil, divided use
2 tsp Cajun seasoning
1 small onion
1 small green bell pepper
2 ribs celery
2 tbsp white cooking wine  (or broth)
1/2 tsp salt
1/4 tsp garlic powder
1 tbsp coconut flour
1/4 tsp xanthan gum


Heat 1 tbsp olive oil in a skillet. Sprinkle Cajun seasoning on pork chops and add them to the skillet. Sear each side of the chops for approximately 5 minutes and set aside. Slice the onion, bell pepper and celery into strips In another lidded skillet or dutch oven, heat remaining 2 tbsp olive oil. Add the vegetables along with the salt and garlic powder. Saute on  medium to low heat until onion is translucent and just beginning to brown. 


While the vegetables are cooking, use the wine to deglaze the porkchop skillet.(Add the wine to the skillet and use a spatula to scrape the browned bits from the base of the pan) Pour this wine over the vegetables.  Add the porkchops, placing them over the vegetable mixture. Cover the skillet or dutch oven and bake in a 350 degree oven for 35 minutes.

When meat is cooked through, remove the chops to serving plates and keep warm. Combine the coconut flour and xanthan gum in a salt shaker. Shake this over the vegetables, while stirring, thickening the sauce. (You may need more or less thickening according to the amount of moisture which cooks out of the vegetables) When the sauce is thickened, spoon it over the pork chops and serve.

Serves 6:  221 calories  3 net g carb

 Tonight, I served ours alongside some Cider Glazed Squash. The tart, yet creamy and buttery taste was great with the heat of the pork chops. That recipe is in the Nov. 11 Diner News, and here on the blog. Best news is that Christian could taste it, and the dish wasn't too hot for the sensitive hubby. Not a bad deal, I think. With just three of us home tonight, this made a double meal. I usually don't make Multiple Meals when I am experimenting, but this is one we will be happy to eat again! Can't wait until my college boy comes home to visit for Spring Break. Poor guy, since he had an unpaid internship last summer, he does not have the funds to go on the ski trip with his buddies. I suppose he will have to settle for some home cooking from his mom.

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