Show:
Emeril Live
Episode:
Real Men Cook
Smothered Pork Chops with Apples, Onions and Cabbage
- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 15 min
- Cook: 1 hr 50 min
Share This Recipe
- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 15 min
- Cook: 1 hr 50 min
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Yield:
2/3 cup
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
