I found this gem on this site: http://thehungrybluebird.com/recipes/creamy-cajun-pork-chops/. I replaced the mushrooms (which neither me nor my hubby like) with sliced onions (which we both love) and it was amazing! I’m sure if you like mushrooms it would be good just like it is in the recipe too. Again, I cut this in half for just the 2 of us, so that is how I have described it below. Check out the site for the original recipe which serves 4.
Start by dicing 1/2 of a yellow onion and slicing the other half, and mincing 2-3 cloves of garlic (set aside separating the garlic from the onions because they get added at different times). Salt and pepper both sides of 2 3/4″ thick pork chops (recipe calls for 1″ – 1 1/4″ thick but my store didn’t have them and the butcher was already off his shift). In a medium skillet, over medium high heat, melt 1 tbsp. of butter. Brown pork chops on both sides for about 3-5 minutes per side. They will not be cooked through and that is ok. Remove them to a plate and set aside. Add onions (sliced and diced) into the skillet and heat over medium heat till softened (about 5 minutes). Add garlic and a little salt and cook another 30 seconds till garlic is fragrant. Add 1/2 C chicken broth and deglaze the pan. Season with another sprinkle of salt and turn down the heat to simmer, add 1 bay leaf, and nestle the chops back in the sauce (I put some onions on top just to add extra flavor to them). Cover and cook on low heat for about 20-25 minutes (I pulled the time down because my chops were thinner and they turned out great).
When there is about 10 minutes left on the chops, bring a pot of salted water to a boil. Add 1/2 a bag of egg noodles and cook according to the package (about 8 minutes). When these are done, drain the water and return noodles to the pan. Add 1 tbsp. butter and stir till melted.
While the noodles are still cooking, after the chops are done on their timer, remove the chops to a plate and cover loosely with foil to keep warm. Increase heat to high and bring to a boil. Reduce the sauce by half, then skim off fat (my chops were lean so I skipped this step). Remove the bay leaf, and turn heat to low. Whisk in 1/2 C sour cream, 1 1/2 tsp Cajun seasoning, and 1/2 tsp paprika. Heat another few minutes, careful not to boil. Adjust salt and pepper to taste, then add the chops back in, turning to coat in the sauce. Heat for another minute and get ready to serve.
Just before I had to whisk in the sour cream was when my noodles were done, so I whisked in the stuff and while that was cooking for a couple minutes, is when I drained the noodles and added the butter.
Serve up the noodles, topped with the pork chops and extra sauce. Some chopped parsley would have just finished this perfectly, so I will do that next time. This is definitely one we will be doing again! Enjoy!