Cajun Pork Chops

I don't understand the negative reviews either. I too have made this dish over and over again and everyone who eats it absolutely loves it! The flavor has just the right amount of "kick". Many of my friends who have tried it have asked for the recipe. Thanks for sharing this wonderful recipe!

I have to agree with previous comments. The seasoning is not very flavorful and doesn't really compliment the pork. I would leave out the sage and creole seasoning and add in some red pepper flakes, onion powder and thyme.

These are a very good (and fast) weeknight meal! I don't like pork chops fried with flour, so I eliminated the flour, and substituted cumin for the sage, which i think goes better with the other seasonings. Also, I never fry boneless chops (too dry) so used bone-in instead. Browned them up in a hot cast-iron skillet, and they were delicious!

These cajun pork chops were out of this world, my family was looking for more after dinner. I added a little more cayenne pepper because we like spicy food. It was delish....

This is probably my favorite way that I've ever had prok chops. I added double of everything except flour and paprika because we like things extra spicy. I double dipped them in the flour mixture (flour, milk, flour) and allowed them to rest for about 30 minutes before cooking them. I cooked them in an iron skillet with only 1 TB of olive oil, but I did spray the pan liberally with Pam first so it would not soak up all of the oil. They cooked for about 6 minutes on each side for a 1/2 inch thick chop. Wonderful!

Simple, quick, tasty and gone!!! Not a morsel left over tonight. Didn't change a thing...next time...I'll make extras!

These were very good, the only reason I gave it 4 stars is because we were expecting it to be a little spicier. Had a nice mild flavor, recipe followed to the letter. Easy enough to make, I also made 5 good sized chops and still had enough season to cover at least 2 more. I will make again. Thanks.

These were excellent. The only thing I omitted was the sage and creole seasoning. I just didn't have any on hand. I did use 1 tbsp. bread crumbs and 1 tsp. red pepper flakes. These were very delicious. Thanks for a great recipe.

Definitely would make again! I had to make a couple of modifications - I didnt have either sage or cumin (which someone here mentioned as a substitute), which I omitted, and I didnt have any cayenne pepper so I doubled the Cajun spice mix; consequently, the pork chops were a bit milder heat-wise than a true Cajun flavor (I consider it hot if my lips go numb, lol). Someone posted that there was enough breading to coat more like 8 than 4 chops - I'm not sure if the recipe has been modified since this comment was made, but I had the perfect amount of breading for three good-sized bone-in chops...definitely not enough for 8! I also believe, like someone mentioned, that the oil amount was a typo. No way would that be enough oil to cook these. I also used almond flour in place of regular flour (husband is diabetic and this cuts back on the carbs). Great flavor! Hubs ate two! :)

I love this recipe! The pork chops were delicious and so easy to make. I will definitely make it again.

These were one of the best chops I have ever had and so easy to make, made in a cast Iron skillet sliced onions made the recipe, thanks so much for sharing.

Didn't do much to add flavor, probably won't try it again.

Sooooo good if you like spicy!

This is a great quick way to cook some spicy chops that make your moth water.These are great!

Wonderful. It had a bite, but not too much. I would highly recommend this recipe to anyone who like mild buffalo wings (like me)!

The pork chops turned out ok. Not as flavorful as I had hoped. I probably wouldnt attempt this recipe anymore.

very tasty. the breading was perfect, not too much. the spices really brought out the flavor of the pork. will make again

Nothing to write home about - did exactly as recipe stated and pork chops ended up tough and not very seasoned. I had to sprinkle extra creole seasoning to get any flavor while eating dinner. Probably wouldn't waste the $$$ on the pork chops to do this recipe again.

My husband requested Cajun Pork chops for dinner tonight. Not knowing exactly how to cook them, I found this recipe and let me tell you, this Marine gobbled them up like he hadn't eaten in weeks! Amazing recipe! Thank you sooo much for sharing!! I will surly be adding this to my "recipe box" and cook for more family next time!

I thought 1 tsp of ground sage sounded way too much, so I halved it, and decided I should have omitted it altogether. I added a little bit of salt, and did them on the Foreman grill. They were good but not outstanding. Thanks anyway.

I can't figure out the negative comments. I have made this over and over again, and my family loves it.

I made this recipe exactly as written. (The flour I used was unbleached, and the olive oil was extra virgin.) I fried the chops for the full 8 minutes. This was a pretty tasty recipe. My quibbles are with the amounts of the ingredients. When I shook the chops in the bag, they were pretty well-coated, I thought. And still there was a lot of the flour/spice mix left. It looked like the amount could coat 6 or even as many as 8 chops, not just 4. Also, the "2 teaspoons" of olive oil looked like too little - perhaps it was a typo for "2 tablespoons"? If I make this again, I'll try 3 teaspoons instead of just 2. But those are secondary issues - the taste of the dish was very good.

I used 1" thick boneless pork chops instead of 1/2" and I didn't have any sage. I cooked them 10 minutes on each side and they came out nice and tender. However being a Cajun myself next time I cook these I will use double the amount of Cajun seasoning and cayenne these were pretty bland to me and my wife.

I'm not a big lover of fried pork chops, but these were quite good. My family said definitely do again!!

Our local grocery had pork loin on sale, so my freezer is filled to bursting with boneless chops. Used half-inch ones for this delicious recipe -- they turned out juicy and just spicy enough to please my husband and me. I'll make this quick recipe again.

Not spicy enough for my taste, but easy to make.

VERY GOOD!! I loved this recipe! I will use it again, and again. Thanks for a new recipe for pork chops!

These were just OK. I didn't dislike them, but also didn't think they were that good either. I don't think I'll be making or serving these again. But, they were very easy to make.

Very spicy and tasty. We both liked these.

I liked this recipe although next time I will coat them the traditional way of flour/egg/seasoned flour.

This recipe provided a quick, easy way to cook up delicious pork chops. I used bone-in chops and let them cook a little longer. They were really good.

Very tasty but the coating flaked off easily.

This recipe didn't wow me. I probably won't make these again.

This was pretty good I don't eat pork so I used Lamb chops instead still was very delicious.

I made this for the first time a couple of weeks ago and omitted the sage as I did not have any on hand. The chops were a huge hit with my husband and parents. Since, I've used the flour/seasoning (minus sage) for thin sliced chicken breasts and it was just as big a hit as the chops. An new family favorite.

Made it according to directions with one minor unexpected change. Was out of Sage, substituted with Thyme. Absolutive incredible. Whoa, what a Cayenne kick! Perfect. Can't wait to do it again!!

They were ok when I added some more salt, but I was surprised how little flavor these had...and I followed the recipe to a t. :/

Make sure you use THICK chops or they will be mushy and tasteless like mine were

I am making this dish for the 2nd time. it is so wonderful that I have told 3 of my friends and they said they would make it too.

I added a tablespoon of bread crumbs to give it more crisp. I also went half olive oil & safflower oil - safflower is an excellent high temp oil. And since I make my creole seasoning from scratch I had to add salt to this. I found just 1 real gotch-ya in this recipe... cook time is too long! 8 minutes for both sides? My first attempt was way over cooked.

I love this recipe. It is very tasty. The only thing I did differently is I soaked the chops in buttermilk for 2 hours before doing anything else, this was to help tenderize them, as I have trouble digesting pork...

I also tried these pork chops and found them a little bland on the seasoning. Could have used salt and needed some heat.

Yum! Lots of flavor! I used smoked paprika, added 1/2 tsp of salt, and reduced the cayenne pepper slightly. We thought it was plenty spicy!

Wow these were great! I make fried pork chops all the time and these proved to be better, AND made less of a mess. I have a new fried pork chop recipe! (I left out the sage becuase I didnt have any and they were still delicious.)

These turned out real well and I will probably make again some time. Very delicious and flavorful.

Good, quick, and spicy. We really enjoyed them.

This recipe has no marinating recommendation? I think for meat to really get the flavour of its seasoning you need to put it in the fridge for 2-6 hours or overnight is best. Also 1/2 a teaspoon of cayenne won't give you a spicy recipe you need double that if you like it spicy! Be careful not to over spice it though.

Pretty good for how easy it is. Thanks for sharing.

Really good! We like spicy food so I added more cayenne pepper. My first time cooking pork, and I'm now a convert.

Moist and tasty. Just the right kick.

This is a nice spicy change of pace for fried pork chops. We love them at my house.

The most unflavorful meal I have ever made.I followed the recipe to a T..I will not make this again

I was in a rush so I found this and it was a real hit! I was out of paprika and used cumin instead and it wasn't overpowering at all. I will make this again and again.

A little dry but very easy

Hubby and I really enjoyed this recipe. I also doubled the ingredience,but I doubled all of them even the flour. I, also, double dipped (flour,milk,flour). My pork chops were self cut from a tenderloin. So,they were 1" to 1 1/2".So, I had to use more oil and cook longer. They are not tender but not too tough either. I guess if I wanted them tender, I would jab/stick them with a fork several times; before flouring and frying them. Will definately make again.

Nice & easy, Did not have creole seasoning or Sage. I used Hot Papariki, & added more Black Pepper

No changes it is a really good meal. I served with texas toast garlic bread and louisiana hot sauce on the pork. yum

This is a great recipe. Not too spicy.

This was delicious! I love pork steaks and was looking for a different recipe. This one is a keeper!