Smothered Pork Chops

Total Time:
1 hr 45 min
15 min
1 hr 30 min

4 servings (2 chops each)

  • 8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
  • 2 teaspoons Essence, recipe follows
  • 1/2 cup olive oil
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 4 cups thinly sliced onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 4 bay leaves
  • 3 1/2 cups chicken stock
  • 3/4 cup plus 2 tablespoons water
  • 1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
  • 1 pound russet potatoes, peeled and cut into 1-inch cubes
  • Steamed white rice or rice pilaf, for serving
  • Season both sides of the chops with the Essence.

  • Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.

  • Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.

  • Remove from the heat. Serve with either steamed white rice or rice pilaf.

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

  • 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

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