Oven-braised Cajun-style Pork Chops
With the renaming of pork cuts I’m not sure what to call these but they are 3/4-inch slices cut from a boneless pork loin roast… maybe “top loin” chops.
Seasoned with Cajun spice, pan-seared and finished in the oven with celery, tomatoes, jalapeño and green peppers these are moist, flavorful, very tender and slightly spicy.
4 boneless pork chops
Vegetable or peanut oil
Cajun spice
2 cups beef stock
1/2 cup diced celery
1/2 cup diced green bell pepper
1 jalapeño, seed and finely diced (about 1 1/2 tablespoons)
1 (10-ounce) can diced tomatoes with chiles
1 tablespoon Worcestershire sauce
Preheat the oven to 350 degrees F. Trim any excess fat from the chops and liberally season both sides with Cajun or Creole spice.
Heat a large heavy skillet (I use Lodge cast iron) over medium-high heat. Add two tablespoons of oil covering the bottom of the skillet.
When the oil begins to shimmer add the chops and sear for three minutes. Turn the chops over and sear for another two minutes. Add the remaining ingredients and cover. Transfer the skillet to the oven and cook for one hour or until the chops have an internal temperature of 145 degrees F. Remove the skillet from the oven and place the chops on a warmed plate. Tent the chops with aluminum foil.
Place the skillet on the stove top over medium heat and reduce the sauce.
Plate the chops on a warm serving plate and spoon the reduced sauce and vegetables over the chops. Garnish with minced fresh parsley.
Chops searing in a cast iron skillet
Vegetables added
Then the tomatoes and beef stock
Ready for eating! Served with green bean almandine and boiled Yukon Gold parsley potatoes
