Photo: Smothered Pork Chops with Apples, Onions and Cabbage Recipe
Ingredients
- 4 double cut pork chops
- 2 teaspoons Essence, recipe follows
- 2 teaspoons kosher salt
- 1/4 cup all-purpose flour
- 1/2 cup olive oil
- 2 Granny Smith apples, peeled, cored and cut into thick wedges
- 2 cups thinly sliced onions
- 3 pounds savoy or napa cabbage (1 head)
- 1 cup chicken stock
- 1 cup Calvados
- 1/2 teaspoon caraway seeds
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon freshly chopped thyme leaves
- 1 teaspoon freshly chopped marjoram
Directions
Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
Serve the pork chops with the cabbage and pan juices.
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
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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By melaniebird_121...
Charleston, 88
on February 11, 2012
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This was the best pork chop I have ever eaten! I only put 1/2 cup of the brandy and I put the dutch oven in the oven at 375 to bake for 1 hour and 15 mins. I also cut down on the amount of salt. This will be on our table many more times. Thank you Emeril!!
By snern
on November 28, 2011
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great tender pork chops
By beatnick1210_99...
Newville, PA
on March 15, 2011
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Originally when I searched for this recipe I was looking for something with cabbage and pork chops. That was all I thought I had. Thank goodness I had a granny smith apple as well and most of the seasoning. I did the first step with Emeril's seasoning and flour. I had one apple and the oninons. I only had half of a cabbage but followed the directions. I had the stock but not the calvados, so I substituted a cup of Hefeweizen beer (Mad Hat Circus Boy. I thought the the sweet lemon flavor would work well, AND IT DID. I also did not have the fresh thyme or marjoram, but I knew that poultry contained both so I used a tsp of that. This was one of the best things I have cooked in a long time. Next time I would cut the salt or the poultry seasoning by a little, because it was a little to salty for my taste, but other than that it was perfect. Not alcohol tasting like some others have reported. To bad I only made 5 pork chops because the kids were begging for more!!!!
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