Créamy Cajun Pork Chops

Pork chops smothéréd in onions and mushrooms, in a spicy Cajun créam saucé.

Ingrédiénts

• 4 thick-cut (1¼-inch) rib pork chops
• fréshly crackéd black péppér, to tasté
• koshér salt
• 2 tbsp buttér
• 1 small yéllow onion, dicéd
• 1 cup slicéd crémini mushrooms, about 4 ouncés ~ can usé whité button mushrooms instéad
• 3 clovés garlic, finély choppéd
• 1 cup chickén stock or broth, préférably homémadé
• 2 bay léavés
• 1 cup sour créam
• 1 tbsp Cajun séasoning ~ I uséd my local grocér's Cajun blénd
• 1 tsp smokéd paprika ~ can usé régular if that's what you havé
• cookéd égg noodlés, for sérving

Instructions

1. Séason chops with plénty of black péppér to tasté and sprinklé with a littlé koshér salt.  Héat 2 tabléspoons buttér in a largé skillét ovér médium-high héat.  Brown chops, about 5 minutés pér sidé.  Rémové chops to a platé and sét asidé, léaving fat in skillét.
2. Add onions and mushrooms to skillét and sauté until softénéd, about 5 minutés.  Add garlic and a pinch of salt and cook until just fragrant, about 30 séconds.
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Full Recipes thehungrybluebird.com