One Pot Pork Chop Maque Choux
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This one pot pork chop maque choux. Yum. Ok, maque choux is a traditional, southern Louisiana corn dish with peppers and ham or bacon. This one pot recipe combines it all with a pan fried, bone-in pork chop, on top a of corn, bell pepper, and bacon mixture. Add a cream of celery to give it a soft and creamy gravy feel then serve it all over rice or mashed potatoes. This recipe is so simple and perfect for dinner.
I’m always looking for some good one-pot recipes. I love a good maque choux recipe. This idea just popped in my head one day. I’ll just make a maque choux with bacon and pork chops. It turned out great! You’ll have to serve it over rice and or mashed potatoes. It makes a gravy, but it’s so good. A twist on a classic, southern comfort meal.
Equipment You’ll Need
This recipe requires hardly any equipment. You’ll need a large skillet. You’ll need one that’s at least 12-15 inches in diameter. You’ll also need some tongs, and a knife to cut up your bell peppers.
Ingredients You’ll Need
Pork Chops:
You’ll need 4 bone-in thin cut pork chops.
Seasonings:
For seasonings, you’ll need Cajun seasonings, salt, pepper, sugar, and garlic powder. I use all these to season both sides of the chops and then I use salt, pepper and sugar to add to the corn maque choux recipe.
Corn Starch:
I feel like a little dash of corn starch jest helps the chops fry up better.
Bacon:
You’ll need about a quarter of a pound bacon chopped into little pieces.
Whole Kernel Corn:
You’ll need two 15-ounce cans of whole kernel corn. You’ll drain them and add them to the skillet.
Bell Pepper:
You’ll need half a green bell pepper and half a red pepper.
Pimentos:
I just like the flavor that pimentos give. You’ll need a 4-ounce jar, drained.
Cream of Celery Soup:
You’ll need a can of cream of celery soup. This adds a subtle creaminess that somewhat makes a gravy.
How to Make Pork Chop Maque Choux
Step one:
Preheat your oven to 350 degrees. Add about 3 tablespoons of olive oil to a large skillet over high heat. Add all the listed seasonings generously, including corn starch, to both sides of your pork chops. Add them to your skillet and sear both sides for about 3-4 minutes each. This will give them a nice sear on both sides. Remove from skillet and set aside. Remove grease from skillet.
Step two:
Add in a quarter of a pound of bacon to the skillet. You’ll want it chopped into little inch pieces. Once it’s fully cooked, remove from the skillet and set aside with the chops. Empty the grease from pan.
Step three:
Add you corn, bell pepper, and pimentos to a large skillet on medium heat. Saute for several minutes. Add in sugar and a dash of salt and pepper. Then, stir in your cream of celery and your bacon. Stir well then remove from heat.
Step four:
Add the chops on top of the maque choux mix. Add the skillet to the oven for about 20 minutes. The mix will be bubbly, and the internal temp of the chops should be at least 145 degrees. Serve over rice or mashed potatoes. Enjoy!
One Pot Pork Chop Maque Choux
Equipment
- Large Skillet
- Tongs
- Spoon or Spatula
- Kitchen Knife
Ingredients
Pork Chops
- 4 Bone-In Thin Cut Pork Chops
- Cajun Seasonings
- Salt
- Pepper
- Garlic Powder
- Corn Starch
- 3 tbsp Olive Oil
Maque Choux
- 1/4 lb Bacon
- 2 cans Whole Kernel Corn
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 4 oz Jar of Pimentos, Drain
- 1 can Cream of Celery Soup
- 2 tbsp Sugar
- dash Salt and Pepper
Instructions
- Preheat your oven to 350 degrees. Add about 3 tablespoons of olive oil to a large skillet over high heat. Add all the listed seasonings generously, including corn starch, to both sides of your pork chops. Add them to your skillet and sear both sides for about 3-4 minutes each. This will give them a nice sear on both sides. Remove from skillet and set aside. Remove grease from skillet.
- Add in a quarter of a pound of bacon to the skillet. You'll want it chopped into little inch pieces. Once it's fully cooked, remove from the skillet and set aside with the chops. Empty the grease from pan.
- Add you corn, bell pepper, and pimentos to a large skillet on medium heat. Saute for several minutes. Add in sugar and a dash of salt and pepper. Then, stir in your cream of celery and your bacon. Stir well then remove from heat.
- Add the chops on top of the maque choux mix. Add the skillet to the oven for about 20 minutes. The mix will be bubbly, and the internal temp of the chops should be at least 145 degrees. Serve over rice or mashed potatoes. Enjoy!
Before you go…
Please let me know if you made this one pot pork chop corn maque choux recipe? What did you think of it? Did you serve it over rice? Mashed potatoes? Please let me know about it here or in the comments below. Happy cooking!
