Cajun Pork Chops Over Linguine
 
 
Makes 4 servings
Ingredients
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons blackened seasoning*
  • 2 tablespoons bacon grease
  • 4 (8-ounce) pork chops (about 1 inch thick)*
  • 1 (16-ounce) package fettuccine, cooked according to package directions
  • 2 cloves garlic, chopped
  • 1 large shallot, finely chopped
  • 1⁄4 cup red wine, plus more if needed.
  • 1 cup chicken broth
  • 1 (8-ounce) package sliced fresh mushrooms
  • 2 tablespoons unsalted butter
  • 1 cup heavy whipping cream
  • 1 cup freshly grated Parmesan cheese, plus more to garnish
Instructions
  1. In a small bowl, combine salt, pepper, garlic powder, and blackened seasoning. Pat pork chops dry with paper towels, and season the pork chops with seasoning mixture, coating all sides.
  2. Heat a large cast-iron skillet over medium-high heat. Add bacon grease, and heat until melted.
  3. Add the pork chops to the hot skillet, and sear on all sides. Cook the chops, turning occasionally, until a meat thermometer registers 145° in the thickest part, about 8 to 10 minutes. Remove the chops from skillet, and keep warm.
  4. In the same skillet, add the garlic and shallots, and cook over medium heat, stirring constantly, for about 2 minutes. Stir in red wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon.
  5. Add chicken broth and mushrooms to skillet, and cook, stirring occasionally, until mushrooms are browned and tender.
  6. Add butter to skillet, and season with a bit more salt and pepper, if desired.
  7. When mushrooms are ready, add heavy cream and cheese, stirring until blended. Cook, stirring frequently, until mixture is hot. Add pasta to the cream sauce, stirring to coat. Divide pasta among 4 bowls.
  8. Slice pork chop, leaving bone intact, and place over pasta. Serve immediately. Garnish with more cheese, if desired.
Notes
*Darryl uses Zatarain’s Blackened Seasoning. He has his butcher trim the pork chops with a French cut for a sharper presentation, but that’s optional.
Recipe by Southern Cast Iron at https://southerncastiron.com/cajun-pork-chops-over-linguine/