Smothered Pork Chops

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings (2 chops each)
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Ingredients

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

8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)

2 teaspoons Essence, recipe follows

1/2 cup olive oil

Essence:

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

Directions

  1. Season both sides of the chops with the Essence.
  2. 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.
  3. 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.
  4. Remove from the heat. Serve with either steamed white rice or rice pilaf.

Essence:

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.