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Tender and juicy pan-fried Cajun pork chops are a delicious, affordable, and easy weeknight dinner — with just 5 minutes of prep! Pair them with cheese grits, cornbread, and cabbage apple slaw for a cozy, restaurant-quality meal that the whole family will love.
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If you’re looking for even more easy pork chop recipes, be sure to try these 4-ingredient apricot glazed pork chops, pan fried pork chops, and baked bbq pork chops, too!
As born-and-raised Virginians, we love pork year-round — but there’s something about the fall that just makes us crave it even more. It’s comfort food! Whether you’re whipping up these Cajun pork chops in a cast iron skillet, roasting a pork loin in a Dutch oven, or preparing a Crock Pot full of bbq pulled pork, the meat pairs so nicely with fresh autumn favorites like apples, cabbage, and kale. And if you love pork chops as much as we do, be sure to try these stuffed pork chops, Coca Cola pork chops, or oven-fried breaded pork chops, too!
Juicy Pork Chops with a Zesty Cajun Twist
Crispy on the outside, tender and juicy on the inside! Even if you don’t consider yourself a pork chop lover, these easy pan fried pork chops just might change your mind. They’re not breaded and deep-fried, but instead just dusted with Cajun seasoning (or Creole seasoning) and dredged in flour, then pan-fried in shallow oil and butter.
The process isn’t messy or time-consuming, you only need one cast-iron skillet, and the pork chops come out seared, golden brown, and perfectly cooked every time. It will be love at first taste!
Is Cajun seasoning good on pork chops?
Store-bought Cajun seasoning (such as Slap Ya Mama) and Creole seasoning (such as Tony Chachere’s) are spice blends that typically include black pepper, salt, red pepper (cayenne), and garlic. Different brands and different blends might also include other herbs and spices, such as oregano, thyme, basil, sage, chili powder, onion powder, celery seed, bay leaf, or ground mustard. You can use Cajun or Creole seasoning interchangeably in this recipe, so pick whichever you prefer. They’re both delicious on pork chops!
Ingredients
This is just a quick overview of the ingredients that you’ll need for Creole pork chops. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Butter and vegetable oil: for frying the chops. The vegetable oil has a higher smoke point, while the butter adds great flavor. You can substitute with canola oil, peanut oil, or another neutral oil.
- Thick, bone-in pork chops: use as many as you need. I’ve shown thick chops that are about 1 ¼-inches here, but you can adjust the cooking time for smaller pork chops.
- Cajun seasoning or Creole seasoning: such as Slap Ya Mama or Tony Cachere’s, which include salt, herbs, and spices to add great flavor to the meat quickly and easily. If you’re sensitive to sodium, use a salt-free seasoning.
- Ground black pepper: for a more complex flavor and a little bit more “zip.”
- Cayenne pepper: if you like it spicy!
- Flour: for dredging. The flour coating on the outside of the pork chops helps them brown nicely in the skillet and creates a great crust on the meat’s exterior.
How to Make Cajun Pork Chops
This easy meal comes together with just a few simple steps. I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Season the pork chops on both sides with Cajun seasoning blend or Creole seasoning blend, black pepper, and optional cayenne.
- Dip the chops in flour in a shallow bowl, and then shake off any excess.
- Brown the pork chops in a hot cast iron skillet with melted butter and oil until the meat reaches an internal temperature of 140°F – 145°F.
- Remove the pork chops to a plate and tent loosely with foil while you continue to fry the remaining pork chops in batches (if necessary).
- Let the meat rest for at least 5-10 minutes before serving.
How Long to Pan-Fry Pork Chops
The total cooking time will vary depending on the size and thickness of your pork chops, on the temperature of the meat when you put it in the skillet, and on the temperature of your oil and butter. As a result, a meat thermometer is always the best way to know when your pork chops are perfectly cooked.
You’re looking for an internal temperature of 140 – 145 degrees F, which will still look slightly pink in the center. The temperature of the meat will continue to rise as the chops rest.
For thick-cut bone-in pork chops, this will take about 7-10 minutes on the first side, flip, and cook for another 7-10 minutes on the other side. Smaller bone-in pork chops will cook in about 5-6 minutes per side. You can also use boneless pork chops in this recipe; you’ll likely just need to reduce the overall cooking time slightly. Be careful not to overcook the meat, or it will become tough and dry.
What to Serve with Cajun Pork Chops
For the ultimate autumn meal, pair the Cajun-style pork chops with cheesy grits, cornbread, and a cool, creamy, apple and cabbage slaw. It’s a wonderful combination! Here are some more sides that go well with the meat:
- Hush Puppies or Hoe Cakes
- Baked Potato Wedges, Baked Potatoes, Skin On Mashed Red Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, or Mashed Sweet Potatoes
- Cast Iron Cornbread, Southern Cornbread, Pumpkin Cornbread, Sour Cream Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Butter Cornbread, Broccoli Cornbread, or Cornbread Muffins
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- 3-Ingredient Buttermilk Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, 7UP Biscuits, or Cheddar Biscuits with Chives and Bacon
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Corn Salad, Jiffy Corn Casserole, or Fried Corn
- Kale Apple Salad, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Coleslaw or Vinegar Coleslaw
- Easy Potato Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad or Broccoli and Cheese
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens or Sweet and Spicy Collard Greens with Bacon
- Fried Okra or Okra and Tomatoes
- Easy Pasta Salad or Southern Macaroni Salad
- Homemade Baked Beans with Bacon
- Charleston Red Rice, Rice Pilaf, or White Rice
- Southern Squash Casserole
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Storage Tips
Leftovers will keep in an airtight container in the fridge for 3-4 days. You can store cooked pork chops in an airtight container in the freezer for up to 3 months.
Recipe Variations
- Thick-cut boneless pork chops will also work in this recipe.
- Season the meat with your favorite herbs and spices. Other good options include cayenne pepper, paprika, garlic powder, cumin, BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.
- Make pan fried pork chops with apples by frying thinly sliced apples in the same skillet while the pork chops rest. Just add extra butter to the pan and sprinkle sugar over the apples. Sauté until the apples are tender. These Southern fried apples would be great with the chops, too!
- Prepare pan fried pork chops with onions by frying thinly sliced onion in the same skillet while the pork chops rest. Just add extra butter to the pan and sauté the onion over low heat until soft and brown.
Tips for the Best Cajun Pork Chop Recipe
- Cajun seasoning and Creole seasoning blends typically have quite a bit of salt in them, so wait to add any extra salt to your chops until the very end (after you’ve tasted them). If you’re sensitive to sodium, I recommend using a salt-free seasoning blend and adding kosher salt to taste.
- Use thick, bone-in pork chops to keep the meat moist and tender. Pan fried thin pork chops or boneless pork chops tend to get dry or tough if slightly overcooked in a skillet.
- Pat the chops dry with a paper towel before dredging in the flour mixture and frying. This helps them brown nicely.
- Depending on the size of your skillet and how many pork chops you’re preparing, you may need to fry the chops in batches so that you don’t overcrowd the pan.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Let the meat rest for at least 5-10 minutes before serving. This allows the juices to redistribute in the meat, keeping the pork chops nice and juicy!
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
Cajun Pork Chops
Ingredients
- ¼ cup all-purpose flour
- 2 – 4 thick-cut bone-in pork chops (about 1 – 1 ¼ – inch thick), about 12 ounces each
- 2 teaspoons Cajun seasoning or Creole seasoning, or more to taste
- ½ teaspoon ground black pepper
- Cayenne pepper, to taste (optional)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Optional, for serving: Cheese Grits; Cabbage and Apple Slaw with Creamy Cider Dressing
- Optional garnish: chopped fresh parsley, thyme, or rosemary
Instructions
- Place flour in a shallow dish.
- Pat pork chops dry and season with Cajun or Creole seasoning, black pepper, and a pinch of cayenne on both sides.
- Dredge the pork chops in flour, shaking off the excess.
- Melt butter and oil in a large, heavy skillet over medium-high heat.
- Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F – 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pan. Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don’t overcrowd your pan by trying to squeeze too many chops in at once!
- Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes before serving.
- Serve chops with cheese grits and slaw, if desired. Garnish with chopped fresh herbs.
Notes
- Cajun seasoning and Creole seasoning blends typically have quite a bit of salt in them, so wait to add any extra salt to your chops until the very end (after you’ve tasted them). If you’re sensitive to sodium, I recommend using a salt-free seasoning blend and adding kosher salt to taste.
- Use thick, bone-in pork chops to keep the meat moist and tender. Pan fried thin pork chops or boneless pork chops tend to get dry or tough if slightly overcooked in a skillet.
- Pat the chops dry with a paper towel before dredging in the flour mixture and frying. This helps them brown nicely.
- Depending on the size of your skillet and how many pork chops you’re preparing, you may need to fry the chops in batches so that you don’t overcrowd the pan.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Let the meat rest for at least 5-10 minutes before serving. This allows the juices to redistribute in the meat, keeping the pork chops nice and juicy!
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
