- 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
In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, cayenne, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix.
Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.
In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
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
Freshly ground black pepper
8 ounces Cheddar, grated
1 1/2 cups heavy cream
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.