Ingredients

• 1/2 cup dry white wine
• 1/4 cup plus 1/3 cup olive oil
• 2 teaspoons liquid concentrate crab and shrimp boil (recommended: Zatarain's)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 3 cloves garlic, smashed
• 1 bay leaf
• 4 bone-in center-cut pork loin chops, about 12 ounces each
• 1 cup dry bread crumbs
• 1/2 cup masa harina
• 1 1/2 cups finely grated Parmesan
• 1 tablespoon Essence, recipe follows
• 1/3 cup olive oil
• Cheesy Potatoes au Gratin, recipe follows
• Grilled asparagus, for serving

Directions

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.

Cheesy Potatoes au Gratin:

2 pounds Idaho potatoes, peeled and thinly sliced

Salt

Freshly ground black pepper

8 ounces Cheddar, grated

1 1/2 cups heavy cream

Preheat the oven to 400 degrees F. Lightly grease a medium gratin dish with butter.

Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top. Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.

Remove from the oven and let rest 10 minutes before cutting into portions.