Making this as I post this comment!!!🙌🙌🙌

The Cajun Ninja nnnnnb

You ain't Cajun if you can't cook a rice and gravy with fresh sausage.

Ikeatyler4701 ,gc7cizy

Shannan Minnis that's awesome!! More will come. Stay tuned, and thanks for the support!

Dusty LeBaron hey thanks Dusty thanks man! I appreciate that!!

Jeanea perry whooo hoooo! That's great! Thanks so much! Hope you enjoy! 😊

Now that right there is cooking on the fly!

david holland that's awesome! This one is a fav of mine. 😊

Haley Blanchard yes indeed! That's awesome 👏🏻 Thanks for giving it a shot!

Cathy Lewandowski whooo hoooo!!

Whatcha Doin Derouen , this is some good cooking, thanks for sharing your recipes!!

mdotschrody why thank you. 😊👊🏻

Catlea Lea YESSSS!! 😁🙌🏻

donnaj1801 do it! It’s great!

Ashley Washington sounds amazing! 😃👊🏻

Hayley Young I have not, but I’d love to hear the results!

Brad LeCompte Pictures or you lyin.

Greg Hunt hey alright!! This is one of my favs

Donald Haynes that's awesome! Unfortunately I do not have any vegan recipes.

The Cajun Ninja you don't know how to make a ratatouille? My aunt always made hers with potatoes. YUM

Monique Gebeline can't say I've ever attempted it. However, my kids enjoyed the movie. 😊

Best pork chops I have ever made. So delicious

Aaron thanks! Personally, I wouldn’t Recommend wine or beer, because wine or beer can change up the flavor of the dish? Without knowing what wine or beer one would choose, the added flavor may not necessarily be positive. Whereas water will help break everything up, and simply evaporate. 😊👍🏻

That is a good point! I just like using any excuse to use alcohol when it comes to cooking haha.

Oh, well, you didn’t say anything about drinking it. 😄

It's a large frying pan. Calphalon is the brand. :)

Whatcha Doin Derouen Thank you! do it stuck much?

Shawanda Swayzer always start out with a small amount of oil to prevent any sticking.

Whatcha Doin Derouen Gotcha, looking at ordering it now. Thanks again for the sharing what you love to do.

Shawanda Swayzer my pleasure! Thanks for tuning in! 😊

Danny Sharp no relation, but I’m always very humbled by the comparison.

Seth Plaisance oh for sure! I always save the leftover gravy! Yea you can make it thicker with cornstarch, but some wanted a video without it. You can also thick by cooking with the top off

Mike Woodson 😁👊🏻

Erin Mcnicholl fill to where they cover the Chops.😊 Not sure about a slow cooker.

I finished it in my slowcooker and it came out amazing! ❤

Brandi Ward either/or will work, but if you like a more beefy flavor, use beef stock.

Depends on what "flavor" your going after...beef = more beefy, chicken gives it a more mellow flavor, almost like chicken soup but not quiet. Pork you always use the chicken stock.

Mark Varble right on!

Jeanea perry I use the original, but be careful, sometimes it's too much for some people.

Jason Powell sure

Justin Vaughan it wouldn't thicken?

The Cajun Ninja no, i think when i started it i put a little to much veggie oil in the pan, would that make it not thicken?

Melissa Madere SMOTHERED PORK CHOPS & ONION GRAVY 6-8 Bone-in Center Cut Pork Chops Kosher or Sea Salt for flavor Fresh Black Pepper for flavor Small amount of Vegetable Oil 1 Onion 1 (32 oz) Container of Chicken Stock 1 Teaspoon of Cajun or Creole Seasoning 1/2 Stick of Unsalted Butter 2-3 Tablespoons of Cornstarch 1/2 Cup of Cold Water Rice or Mashed Potatoes to serve with Start out by getting a pan heated over med/high heat. Generously season each side of the pork chops with the fresh salt and pepper. Add a small amount of vegetable oil to the hot pan. Brown each side of your pork chops by searing them for 4-5 minutes on each side. When you remove them, you want to put them on a hard plate or bowl. This will help salvage any excesliquid that comes off of them. While your porkchops are searing, go ahead and chop your onion. Once you have browned all of your pork chops, add your chopped onions to the pan. Add a small amount of cold water to help break up the drippings on the bottom of the pan. Sauté the onions for 10-15 minutes or until soft. When your onions are soft, add a small amount of the chicken stock and mix well. Next layer your pork chops over the onions. Be sure to pour any of the excess liquid from the pork chops back into the pan. Add most or all of the remaining chicken stock to the pan. Add the Cajun/Creole Seasoning. Bring to a boil, cover, then lower to a simmering heat. Cook for 2 hours without uncovering the lid. When the 2 hours is up, gently remove each pork chop with a slotted spatula on to a hard plate. Drop the half Stick of butter into the pan, and let it melt. Next mix the 2-3 Tablespoons of cornstarch with the half cup of cold water. (How thick you like your gravy is what decides how much cornstarch you will use. More corn starch equals thicker gravy) Pour into the pan. Raise your heat and stir. When the gravy starts to thicken, lower your heat back to simmer, and add your pork chops back in. Serve with either rice or mashed potatoes. Enjoy! 😊

Thank you so much! Me and my kids love watching your videos. I can't wait to try this recipe this weekend.

SincerelyTrinice _ right on! I appreciate you tuning in! 😊👊🏻

T.M. Owen hey thanks! Usually it’s not well received by new people because they’ve stumbled upon old content. OG’s remember the old days and appreciate it. 😊👊🏻

cayogator wash em?? And lose flavor!... why would I want to do a thing like that??

David G haha 🥄

david holland wow, even after adding the cornstarch?

I forgot to add the butter. Major mistake

david holland ahhh... I still find it odd that it did not thicken with the cornstarch. That's a straight up thickening agent. 🤔

I did not add the butter to the gravy and I am sure that is why it turned out thin

Crystal Ragland this is awesome! Bravo to you for Knockin dat out! 😁🙌🏻

Alexus Davis are you cooking boneless porkchops?

Kevin Freeman right on!

Areli Cardenas do you have flour?

The Cajun Ninja will flower work

James O I’m not trying to be no Justin Wilson 🤷🏻‍♂️

Emanee Fontenot why wash it? You’re going to cook it to a temperature that kills all bacteria. You’re only wash away natural flavors of the meat. 🤷🏻‍♂️

I think people normally do this to wash off any bone fragments that may be on the meat after the butcher cuts them. I know what you're saying, but it isn't a bad idea to give them a rinse and pat down with paper towels before cooking them. When you gonna take that camera to the barbecue pit man? Get on that grill for a couple videos T Bruh!@@TheCajunNinja

Of I do both meats. The ones I love to cook with. But mostly the one I stick into my WIFE. LMAO!

Every night......piyaaaaaahhhhhhhh

yes

MAUREEN E Donovan you must be new here. 😏

Only new to that particular video. @@TheCajunNinja