Emeril's Shake 'em Up Pork Chops (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 bone-in center-cut pork loin chops, about 12 ounces each |
1/2 cup dry white wine |
1/4 cup plus 1/3 cup olive oil |
2 teaspoons liquid concentrate crab and shrimp boil (recommended: zatarain's) |
1/2 teaspoon ground black pepper |
3 cloves garlic, smashed |
1 bay leaf |
1 cup dry bread crumbs |
1/2 cup masa harina |
1 1/2 cups finely grated parmesan |
1 tablespoon essence, recipe follows |
1/3 cup olive oil |
cheesy potatoes au gratin, recipe follows |
bacon-smothered green beans, recipe follows |
Directions:
1. In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
2. In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix.
3. Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.
4. In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
5. Remove from the pan and serve immediately on top of slices of the Cheesy Potatoes au Gratin, with Bacon-Smothered Green Beans on the side.
6. Essence (Emerils Creole Seasoning):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried leaf oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yields: about 2/3 cup
17. Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
18. Cheesy Potatoes au Gratin:
19. 2 pounds Idaho potatoes, peeled and thinly sliced
20. Salt
21. Freshly ground black pepper
22. 8 ounces Cheddar, grated
23. 1 1/2 cups heavy cream
24. Preheat the oven to 400 degrees F. Lightly grease a medium gratin dish with butter.
25. Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top. Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
26. Remove from the oven and let rest 10 minutes before cutting into portions.
27. Yield: 4 servings
28. Bacon Smothered Green Beans:
29. 1 1/2 pounds small, thin green beans, ends trimmed
30. 1/2 pound bacon, chopped
31. 1 cup minced shallots
32. 1 teaspoon minced garlic
33. 1 tablespoon all-purpose flour
34. 1 cup chicken stock or canned, low-sodium chicken broth
35. 1 teaspoon salt
36. 1/2 teaspoon freshly ground black pepper
37. 1/2 teaspoon sherry wine vinegar
38. Bring a large pot of salted water to a boil. Add the beans and cook until tender, 2 to 3 minutes. Drain in a colander and transfer to an ice bath. Drain well.
39. Fry the bacon in a large skillet and cook, stirring, over medium-high heat until crisp and golden, 5 minutes. Add the shallots and garlic, and cook, stirring, for 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Add the stock, salt, pepper, and vinegar, and cook, stirring, until thickened, 4 to 5 minutes. Add the green beans and cook until warmed through, about 2 minutes.
40. Remove from the heat and serve.
41. Yield: 4 servings
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