Smothered Pork Chops with Apples, Onions and Cabbage

Name: Smothered Pork Chops with Apples, Onions and Cabbage
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H50M0.000S
Total time: P0Y0M0DT2H5M0.000S
Cuisine: american
Ingredients: 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; 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

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Level: Intermediate
Total: 2 hr 5 min

Prep: 15 min
Cook: 1 hr 50 min

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Ingredients

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

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.