Ingredients
1.5 tablespoons Cajun Spice Blend
1 cubes Chicken Stock Concentrate
1 Yellow Onions, finely diced
1/4 cup Flour
1-1.5 lbs Pork Chops
2 tablespoons Sour Cream
5 teaspoons Olive Oil
Salt and Pepper
Instructions
Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, tossing, until softened, 4-5 minutes. Remove onion from pan and set aside.
Measure out ¼ cup flour and set aside 1 tsp for gravy. Toss remainder of the ¼ cup flour and Cajun spice in a shallow dish. Heat a large drizzle of olive oil in same pan over medium heat and add a quarter of the onion. Season pork with salt and pepper. Toss in flour mixture to coat, leaving enough excess for a crust. Add to pan. Cook to desired doneness, 3-6 minutes per side. Remove from pan and let rest 5 minutes.
While pork rests, wipe out pan. Return pan to medium heat and add a drizzle of olive oil, reserved onion, and reserved 1 tsp flour. Cook, tossing, until flour loses its raw smell, 1-2 minutes. Stir in stock concentrate and ⅓ cup water. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove from heat and stir in sour cream. Season with salt and pepper. Serve and spoon gravy over.