Ingredients

• 2 tablespoons olive oil
• 4 double cut pork chops
• Salt and freshly ground black pepper
• Essence, recipe follows
• Sauteed Cabbage, recipe follows

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 Morrow, 1993.

Sauteed Cabbage:

2 tablespoons olive oil

2 cups diced bacon

2 shallots, thinly sliced

1 head green cabbage, cored and thinly sliced

1/4 cup sherry

Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.