Spicy Cajun Pork

Bold and a little fiery, these Cajun pork chops balance heat with sweetness in a way that’s hard to put down.

It starts with a dry rub of Cajun seasoning massaged into the chops, then an hour in the fridge so the spices sink in and the meat takes on real flavor.

While that marinates, the topping comes together: red onions cooked low and slow until deeply browned and sweet, then stirred with barbecue sauce for a sticky, tangy onion jam.

The chops get a quick, hot sear, just three minutes a side, so they brown well and stay juicy without drying out, which is easy to do with lean boneless chops.

Pile that sweet, smoky onion mixture over the spicy seared pork and the contrast is the whole point: heat and sweet in every bite.

Pro Tips

• Don’t rush the onions; a slow cook is what caramelizes them into sweet, jammy strands.
• Sear the chops over high heat and pull them as soon as they’re just cooked through, since lean boneless chops dry out fast.
• Let the rub sit the full hour so the Cajun seasoning penetrates the meat.

Variations

• Use bone-in chops or pork tenderloin medallions instead.
• Add a sliced bell pepper to the onions for more vegetables.
• Adjust the heat with a milder or hotter Cajun blend, or a dash of hot sauce in the onions.