Slow-Cooked White Beans with Pan-Fried Pork Chops and Caramelized Onions

Total Time:
2 hr
Prep:
45 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 6 (8-ounce) center-cut pork chops
  • 2 tablespoons Essence, plus 1 tablespoon, recipe follows
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • Salt and freshly ground black pepper
  • Slow-Cooked White Beans, recipe follows
  • Caramelized Onions, recipe follows
  • 6 sprigs fresh thyme, garnish
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
  • Slow-Cooked White Beans:
  • 3/4 pound dried Great Northern beans, picked over to remove any broken beans and stones
  • 1/2 pound bacon, diced
  • 1 cup chopped yellow onions
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Essence
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons minced garlic
  • 1 (14 1/2-ounce) can chopped tomatoes, with their juices
  • 1 (12-ounce) bottle lager or ale
  • 1/2 cup cane syrup or molasses
  • 1/2 cup packed light brown sugar
  • 1/2 cup chicken stock
  • 1/2 cup Canadian whiskey
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • Caramelized Onions:
  • 4 ounces unsalted butter
  • 2 pounds yellow onions, peeled and very thinly sliced
  • 2 teaspoons chopped fresh thyme
  • Salt
Directions

Season the chops on both sides with 2 tablespoons of the Essence.

Combine the flour, cornstarch and remaining tablespoon of Essence in a shallow bowl. Dredge the pork chops in the flour mixture.

In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side. Remove and drain on paper towels. Season lightly with salt and pepper.

To serve, spoon the beans into the center of 6 large plates. Top with the pork chops and spoon the onions over the chops. Garnish each plate with thyme and serve immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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

Slow-Cooked White Beans:

In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside.

In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes.

Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans.

Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops.

Yield: 6 servings

Caramelized Onions:

In a large skillet or saute pan, melt the butter over medium high heat. Add the onions and lower the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Add the thyme and salt to taste, and stir. Remove from the heat and keep warm until ready to serve.

Yield: 2 cups


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