• 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
• 4 double cut pork chops
• 2 teaspoons Essence, recipe follows
• 2 teaspoons kosher salt
• 1/4 cup all-purpose flour
• 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

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