Smothered porkchops are another staple down here. It's very easy to make, too!
Cajun Smothered Porkchops and Gravy
4 boneless or bone-in porkchops
1 bunch of green onions, chopped
1 medium onion, slicedd
1 cup green bell peppers, chopped
1 can cream of mushroom soup
1 pack of onion soup mix (I used the beefy onion soup mix this time)
2 cups of water
1 Tbs cornstarch
Cooked white rice
In a large pan, saute the onion, bell pepper, and green onions in olive oil until soft
Season your porkchops with cajun seasoning. Push aside the veggies and brown the porkchops for a few minutes on each side.
In a measuring cup, combine the water, cream of mushroom soup, and onion soup mix.
Pour the soup mixture over the porkchops. Simmer, stirring occasionally, for 45 minutes- 1 hour until internal temp of the chops read 160 degrees.
Remove the chops, set aside for a minute. Mix the cornstarch with a few tablespoons of water until it's smooth. Add it to gravy, boil and whisk for 1 minute until the gravy thickens, season to taste with cajun seasoning. Add the porkchops back to the gravy.
Serve over white rice.