Cajun Smothered Porkchops and Gravy Tutorial

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

Step 1

In a large pan, saute the onion, bell pepper, and green onions in olive oil until soft

Step 2

Season your porkchops with cajun seasoning. Push aside the veggies and brown the porkchops for a few minutes on each side.

Step 3

In a measuring cup, combine the water, cream of mushroom soup, and onion soup mix.

Step 4

Pour the soup mixture over the porkchops. Simmer, stirring occasionally, for 45 minutes- 1 hour until internal temp of the chops read 160 degrees.

Step 5

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.

Step 6

Serve over white rice.


Kayla said…
Made this for supper tonight, and it is awesome! I will definitely be making it again! :)
Anonymous said…
I couldn't get the printer friendly version. Just got the Bible quote.
Anonymous said…
This is amazing even my picky child had seconds!!!!
Anonymous said…
Cajuns dont use cornstarch.
Anonymous said…
Cajuns don't use corn starch??? Hmmm...never heard that before and I grew up in Louisiana! Lol

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