Smothered Pork Chops
- 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.
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
Recipe courtesy Emeril Lagasse, 2005
Recipe courtesy of Rachael Ray