Show: Emeril Live
Episode: Real Men Cook
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Smothered Pork Chops with Apples, Onions and Cabbage
Total:
2 hr 5 min
Prep:
15 min
Cook:
1 hr 50 min
Level:
Intermediate
Total:
2 hr 5 min
Prep:
15 min
Cook:
1 hr 50 min
Level:
Intermediate

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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):

Combine all ingredients thoroughly.

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

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