- 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
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.
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
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:
- 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
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
- 4 ounces unsalted butter
- 2 pounds yellow onions, peeled and very thinly sliced
- 2 teaspoons chopped fresh thyme
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