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Ingredients
- 8 thinly cut (about 1/2-inch thick) pork chops, about 3 pounds
- 4 bay leaves
- 2 teaspoons Essence, recipe follows
- 2 (14 1/2-ounce) cans reduced-sodium chicken broth
- 1/2 cup olive oil
- 1 1/2 cans water (measured in the chicken broth cans)
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
- 4 cups thinly sliced onions
- 1 pound russet potatoes, peeled, and cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped garlic
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Recipe Info
Category : Pork & Veal
Rating : 0
Contributor : marc
Print Recipe
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Directions
Season both sides of the chops with the Essence.
Heat the oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 to 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 pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken broth, and water. 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, and then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes.
Remove from the heat. Serve with either steamed white rice or rice pilaf.
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
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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