Cajun-Fried Pork Chops

Main Course

Recipe courtesy of Walker & Sons for The Pot & The Palette Cookbook

Serves 4

  • 2 tablespoons vegetable oil
  • 8 boneless pork chops, 1/4 inch thick
  • 1 cup Slap Ya Mama Cajun Fish Fry

Cajun Fried Pork Chops

Click image to enlarge



Fish fry isn't just for fish. Here, it makes a great crunchy coating for pork chops. If you would like for your pork chops to be a little spicier, add some Slap Ya Mama Cajun Seasoning to the fish-fry mix or shake it onto the cooked chops. French fries make an excellent side dish.

Coat the bottom of a frying pan with a light layer of vegetable oil and heat on high. Pour the Slap Ya Mama Fish Fry into a shallow pan. Rinse each pork chop under cold water and shake off excess water. Place each pork chop in the pan of Fish Fry and roll until they are evenly coated.

Once your oil is hot, reduce the heat to medium-high and place the pork chops in the pan. Working in batches, cook until golden brown on both sides, flipping each pork chop as it cooks. Place cooked pork chops on absorbent paper and serve hot.


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