Ingredients

8 thinly cut (about 1/2-inch thick) pork chops, about 3 pounds
2 teaspoons Essence, recipe follows
1/2 cup olive oil
1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
2 (14 1/2-ounce) cans reduced-sodium chicken broth
1 1/2 cans water (measured in the chicken broth cans)
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled, and cut into 1-inch cubes

Instructions

Season both sides of
the chops with the Essence.

Heat the oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 to 4 at a time, and
lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.

Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter,
about 4 minutes. Add the onions, salt, and pepper. Cook, stirring, until the onions are slightly soft, about 5
minutes. Add the garlic, bay leaves, chicken broth, and water. Bring to a boil. Return the pork chops to the
pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes.
Bring to a boil, and then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30
minutes.

Remove from the heat. Serve with either steamed white rice or rice pilaf. Emeril's ESSENCE Creole
Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow,
1993.