Sour cream adds moisture to this lovely cinnamon swirl Bundt cake. This recipe was given to me years ago by a friend. Small loaf cakes that can be frozen easily can also be created from this.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon ground sage
- 1 teaspoon Creole seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 (1/2 inch thick) boneless pork chops
- 2 teaspoons olive oil
Instructions
- Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
- In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.
- Turn heat down a little if chops are browning too fast, and increase cooking time by a couple of minutes per side.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 2 g |
| Sodium | 24 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
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.
Moist and tasty. Just the right kick.
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.
No changes it is a really good meal. I served with texas toast garlic bread and louisiana hot sauce on the pork. yum
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.
Pretty good for how easy it is. Thanks for sharing.
This was delicious! I love pork steaks and was looking for a different recipe. This one is a keeper!
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!!
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.
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. :/
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!
Really good! We like spicy food so I added more cayenne pepper. My first time cooking pork, and I’m now a convert.
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.
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.
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.
A little dry but very easy
Very spicy and tasty. We both liked these.
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.
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….
Sooooo good if you like spicy!
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!