Does anyone have a good recipe for cajun pork chops?

Question

Or any other easy pork chop recipes.

Answer 1

1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil

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DIRECTIONS:
Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.


4 pork loin chops, 1/2 inch thick (about 1 1/4 pounds)
4 cloves garlic, cut in half
2 teaspoons Dijon style mustard
1/2 teaspoon cajun seasoning
1/4 teaspoon paprika


1. Set oven control to broil. Spray broiler pan and its rack with cooking spray. Remove fat from pork. Rub both sides of pork with garlic; discard garlic. Place pork on rack
in broiler pan. Mix remaining ingredients; spread 1 teaspoon of the mustard mixtrue evenly over pork.
2. Broil pork with tops about 3 inches from heat about 6 minutes. Turn pork; brush with remaining mustard mixture. Broil 5 to 6 minutes longer or until pork is
slightly pink when cut near bone.

Answer 2

Original recipe yield Mexican Pork Chops 4 servings PREP TIME 10 Min COOK TIME 50 Min READY IN 1 Hr SERVINGS About scaling and conversions INGREDIENTS 1 tablespoon vegetable oil 4 boneless pork chops 2 (14.5 ounce) cans chopped stewed tomatoes, with juice 1 (8.75 ounce) can whole kernel corn, drained 1 (8 ounce) can red kidney beans, drained 1/2 cup uncooked long grain white rice 1 (4 ounce) can diced green chilies, drained 1/4 teaspoon salt DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil. Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture. Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 160 degrees F (70 degrees C). NUTRITION INFORMATION Servings Per Recipe: 4 Amount Per Serving Calories: 381 Total Fat: 8.5g Cholesterol: 40mg Sodium: 1277mg Total Carbs: 54.9g Dietary Fiber: 7.5g Protein: 24g

Answer 3

4 pork loin chops, 1/2 inch thick (about 1 1/4 pounds)
4 cloves garlic, cut in half
2 teaspoons Dijon style mustard
1/2 teaspoon cajun seasoning
1/4 teaspoon paprika

1. Set oven control to broil. Spray broiler pan and its rack with cooking spray. Remove fat from pork. Rub both sides of pork with garlic; discard garlic. Place pork on rack
in broiler pan. Mix remaining ingredients; spread 1 teaspoon of the mustard mixtrue evenly over pork.
2. Broil pork with tops about 3 inches from heat about 6 minutes. Turn pork; brush with remaining mustard mixture. Broil 5 to 6 minutes longer or until pork is
slightly pink when cut near bone.

Answer 4

1/2 cup pecan halves, toasted
1/2 cup plain breadcrumbs
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
6 (4 ounce) lean boneless pork chops
1/4 cup flour
1/2 cup buttermilk

Process pecans, bread crumbs, salt, paprika, oregano and cayenne pepper in a blender until pecans are finely chopped. Place flour, buttermilk and pecan mixture into three separate shallow containers. Coat pork chops in flour, dip in buttermilk, then coat in pecan mixture. Chill 1 hour.

Arrange pork on a rack coated with cooking spray. Place rack in a 9-by-13-inch baking dish. Coat pork evenly with cooking spray. Bake 15 minutes. Turn; coat pork with cooking spray. Bake 5 more minutes or until chops reach 155 degrees. Remove from oven and serve.

Answer 5

Cajun Pork Chop

4 oz. lean, boneless pork chop
1/4 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. paprika
1/3 Tbsp. olive oil

Rinse pork and pat dry. In a small bowl, combine spices; rub the mixture on both sides of the pork chop. Heat oil in a non-stick skillet over medium high heat. Cook the chop about 4-5 minutes per side until done. Serve.

Makes one serving. Nutritional values per serving: calories 170; total fat 6g; saturated fat 2g; cholesterol 60mg; sodium 55mg; total carbohydrate 1g; dietary fiber 1g; sugars 0g; protein 25g.

hope i could help!!!

Answer 6

I'm from Cajun country but I like to season my pork chops with a
a little meat tenderizer, salt and black pepper then dust them with flour and fry them in about 1" of oil until golden brown. Don't overcook them or they will tough.
Another way I cook them is season them with meat tenderizer, salt, black pepper and garlic powder, brown in a scant amount of oil. When they are brown on both sides I add a little chopped onion and cook until onions are wilted then add about a cup of water, cover and simmer until tender. To make the gravy just mix a little flour and water together and add to fluids in pan with pork chops and simmer until thickened. Server over rice or homemade cream potatoes.

Answer 7

I make cajun seasoning with two tablespoons of granulated garlic and one tablespoon of pepper, one tablespoon of cayene pepper and one tablespoon of paprika. I melt butter in a pan and then cook shrimp and add the seasoning so I guess you can make up this seasoning for chops.