Ingredients
- 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
Directions
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.
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
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By kinggak_9593301
Chambersburg, PA
on June 25, 2012
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I agree with tjohnson01, there is a lot of liquid, but it taste great! I've made this several times, and I've reduced the water and stock. And it turns out perfect. It is a great reciepe, sometimes you just have to "tweak it".
By tjohnson01_10270453
denver, CO
on October 06, 2011
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I'm a pretty good cook, but this just wasn't worth the effort. Gravy was flavorful, meat was tender, but waaay too much liquid. After 2 hours of braising (the last hour with the lid off the gravy was too soupy so I had to remove the solids and reduce it for another half hour. If I cooked it again I would not add the 3/4c water, use less sausage, and less oil. Also, I would cook it for a solid hour and a half with the lid on before adding the potatoes and sausage.
By guccigoo27
Rochelle, IL
on August 16, 2011
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Absolutely De--lish!!!! Plan to make again tonight. 2 minutes into cooking and just the smell of browning off the chops in the Essence seasoning and you know it's going to be fantastic!
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