It was cold and very windy today. It definitely feels like winter. That means I’m in the mood for something that will warm me body and soul. I love nice, thick pork chops with a bit of spice to make things interesting. So I’m making my Ragin’ Cajun Pork Chops!
One of the things I love is that it takes only 7 ingredients to make these delicious Ragin’ Cajun Pork Chops!
For this recipe I use my own spice mix but it’s just my own version of Emeril’s Essence which you can buy bottled. I’ve included the recipe for Emeril’s Essence if your store doesn’t carry it or you just want to make it at home. Do store the extra in an air-tight container and use it within six months.
Because I want to finish these thick pork chops in the oven I preheat it to 350 degrees.
Before I even rinse and pat my pork chops dry I get the rest of the ingredients ready.
First I mix 1/2 cup flour with 3 teaspoons of my spice mix.
I dredge the chops twice. First they are dredged in plain flour.
Then I dip them in an egg wash of beaten eggs and buttermilk, and finally in the flour I’ve seasoned with my spice mix (or use Emeril’s Essence).
I heat a couple of tablespoons of oil over medium low heat in my cast iron skillet but any large skillet will work. When the oil is shimmering I add the chops and cook them for 3 – 5 minutes on each side. You’ll want to keep an eye on them so they don’t burn!
When they’re nicely browned I put them in the oven on a baking sheet for just a few minutes. I’m going to make gravy in the skillet so I keep that out of the oven! I like my pork medium rare so I take them out when the internal temperature is 140 degrees. It will come up another 5 degrees while the pork is resting.
While the pork chops are in the oven I make the gravy. I put two tablespoons of flour in the drippings in the pan and whisk it around for a minute. Then I slowly add 1 cup of milk, whisking constantly, until the flour is well combined with the milk. I season with salt and pepper and cook it until it’s thickened.
For a little extra kick I usually sprinkle a bit more of my spice mix in the gravy! Heck, I’ve been known to sprinkle even more over the pork chops and the potatoes!
My Ragin’ Cajun Pork Chops are great on a cold, winter day!
Ragin’ Cajun Pork Chops
- 1 cup + 2 tablespoons all-purpose flour, divided
- 3 teaspoons Emeril’s Essence (recipe follows)
- 4 pork chops, boneless or bone-in
- 1/4 cup buttermilk
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1 cup milk
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- Put 1/2 cup flour on a large dish.
- Put the second 1/2 cup flour on a separate large dish and mix in 3 teaspoons Essence until dry ingredients are well combined.
- Pour the beaten egg and buttermilk in a large bowl and stir to combine.
- Dredge the pork chops in the plain flour, shaking off excess.
- Dip chops in buttermilk mixture.
- Dredge chops in the seasoned flour, shaking off excess.
- Heat vegetable oil in a large skillet over medium high heat.
- Brown chops in hot oil for 5 minutes on each side or until golden brown (internal temperature of 145 degrees). Do this in batches if necessary to avoid crowding the chops.
- Place chops on paper towels to absorb oil.
- Add remaining 2 tablespoons flour to pan drippings in skillet, stirring in milk and salt. Increase heat to high and stir mixture constantly until gravy is thickened.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Mix all ingredients well and store in an airtight container. Use within 6 months.