Emerils Delicious Smothered Pork ChopsFrom darbar 8 years ago
- 8 thinly cut (about ½-inch thick) bone-in pork chops (about 3 pounds total) shopping list
- 2 teaspoons Emeril’s Original Essence, (recipe follows if you don’t have any) shopping list
- ½ cup olive oil shopping list
- ¼ cup plus 2 tablespoons all-purpose flour shopping list
- 4 cups thinly sliced onions shopping list
- ½ teaspoon salt shopping list
- ½ teaspoon freshly ground black pepper shopping list
- 1 tablespoon chopped garlic shopping list
- 4 bay leaves shopping list
- 3½ cups chicken stock shopping list
- ¾ cup plus 2 tablespoons water (I substituted vegetable broth) shopping list
- 1 pound smoked sausage or andouille, cut crosswise into 1-inch slices shopping list
- 1 pound russet potatoes, peeled and cut into 1-inch cubes shopping list
- Steamed white rice or rice pilaf, for serving shopping list
How to make it
- Season both sides of the chops with the Essence (I season them liberally).
- 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.
- Emeril’s Original 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
- Combine all ingredients thoroughly.
The Cookdarbar Brevard, NC
The Rating6 people
I saw this recipe about a year ago on Essence of Emeril and made it the next day. Good stuff.
:)~~angmrtnzangel8 in SW loved it
Flavors are working here, sounds wonderful a must. Thankspudgy47 in Las Vegas loved it
Fabulous post, these look wonderful!sunny in Portland loved it
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