- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Yield: 4 servings (2 chops each)
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Yield: 4 servings (2 chops each)
Ingredients
Essence:
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.
Essence:
Yield:
2/3 cup
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
