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Cajun Pork Chop and Rice
30 min 
Prep 15 min 
Serves 4
Ingredients
- For Cajun Pork Chops:
- 4 Ribeye or bone-in pork chops
- 2 tbsp. Cajun seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Salt and black pepper to taste
- 2 tbsp. olive oil
- For Cajun Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp. butter
- 1 onion, finely chopped
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp. Cajun seasoning
- 1 tbsp. Onion Powder
- 1 tbsp. Garlic Powder
Ingredients
- For Cajun Pork Chops:
- 4 Ribeye or bone-in pork chops
- 2 tbsp. Cajun seasoning
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Salt and black pepper to taste
- 2 tbsp. olive oil
- For Cajun Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp. butter
- 1 onion, finely chopped
- 1 bell pepper, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp. Cajun seasoning
- 1 tbsp. Onion Powder
- 1 tbsp. Garlic Powder
Directions
Preheat your oven to 375 degrees F.
Season pork chops with Cajun seasoning, onion powder, garlic powder, salt, and black pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chops on both sides until browned. Remove from the skillet and set aside.
In the same skillet, add butter and saute chopped onion, bell pepper, celery, and minced garlic until softened. Add Cajun seasoning, onion powder, garlic powder and uncooked rice, stirring to coat the rice with the flavorful mixture. Pour in chicken broth and bring to a simmer.
Place the seared pork chops on top of the rice mixture in the skillet. Cover the skillet with a lid or aluminum foil.
Transfer the skillet to the preheated oven. Bake for about 20–25 minutes until the rice is cooked and the pork chops reach an internal temperature of 145–160 degrees F. Allow a 3–minute rest.
Remove from the oven and serve.