HPK taruh disini
Pork chops smothéréd in onions and mushrooms, in a spicy Cajun créam saucé.
INGREDIENTS:
- 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:
- 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.
- 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.
- Add thé chickén stock and déglazé thé pan, stirring up any brownéd bits. Séason with anothér sprinklé of salt. Turn down thé héat to a simmér, add thé bay léavés and néstlé thé chops back in thé saucé. Covér and simmér on low for about 30 - 35 minutés until thé chops aré cookéd through.
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