Creamy Cajun Pork Chops

Creamy Cajun Pork Chops 4 thick-cut pork chops black pepper, to taste salt 2 tablespoon butter 1 small yellow onion, diced 3 cloves garlic, finely chopped 1 cup chicken stock or broth 2 bay leaves 1 cup sour cream 1 tablespoon Cajun seasoning 1 teaspoon smoked paprika Season chops with black pepper and salt to taste. In a large skillet, over medium-high heat, heat 2 tablespoons butter. Brown chops, about 5 minutes per side. Remove chops; set aside. Add onions to skillet; sauté until softened. Add garlic; cook until just fragrant. Stir in chicken stock deglazing pan, stirring up any browned bits. Reduce heat to a simmer, add bay leaves. Return chops; smooth in sauce. Cover; simmer on low for about 30 - 35 minutes until chops are cooked through.Remove cooked chops to plate; cover loosely with foil. Increase heat to high; bring pan juices to a boil until reduce by about half. Remove bay leaves; turn heat down to low. Whisk in sour cream, Cajun seasoning and smoked paprika until smooth and creamy. Heat, on low, for 3 minutes. Adjust salt and pepper to taste. Add chops back to pan and coat in sauce. Heat another minute or two. Serve over cooked rice or egg noodle