- 6 1/2 inch pork chops (bone-in)
- cajun seasoning
- 4 cups canola oil
- 1/2 cup corn starch
- 1/2 cup all purpose flour
- 1 tbsp black pepper
- 1/2 tbsp salt
- 1/2 tbsp thyme (dried)
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 large onion
- 2 tbsp butter
- 1 tbsp garlic
- 1 tsp thyme
- 1 tsp chicken bouillon
- 1 cup water
- 1 cup heavy cream
- salt and black pepper (optional)
- chopped parsley (garnish)
Fried Pork Chops
- Thoroughly rinse off pork chops and pat dry. Place on a cookie sheet.
- Sprinkle cajun seasoning on both sides of pork chops.
- Add canola oil to a skillet or frying pan. Heat on medium for about 5 minutes or until hot.
- In a small mixing bowl add flour and cornstarch and the remaining seasonings for the flour dredge. Mix well.
- Separate 2 tablespoons of the flour dredge to use for the gravy.
- Coat each pork chop with flour dredge. Depending on the size of the frying pan, place 1-2 pork chops - be sure not to overcrowd.
- Lower the heat to medium-low.
- Fry each side of the pork chops for 6 minutes or until brown. Depending on the thickness of the pork chops, you may have to fry for an additional 6 minutes on one side. Set aside on a plate.
- Drain the grease from the skillet, but leaving the crispy brown bits. On medium heat, melt butter and add sliced onions for about 4 minutes.
- Mix in garlic, thyme, chicken bouillon, and 2 tablespoons of the flour dredge.
- Whisk in water and heavy cream. Simmer for 2-3 minutes until thick and smooth.
- Add pork chops back to the pan and cover with gravy and onions. Simmer for another 5 minutes.
- Taste gravy and add salt and pepper if needed. Garnish pork chops with parsley.