Emeril's Smothered Pork Chops |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Another very yummy recipe from Emeril Ingredients:
8 pork chops, thin cut, about 1/2-inch thick (about 3 pounds) |
2 teaspoons emeril's original essence |
1/2 cup olive oil |
1/4 cup flour, plus 2 t |
4 cups onions, thinly sliced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon garlic, chopped |
4 bay leaves |
3 1/2 cups chicken stock |
3/4 cup water, plus 2 t |
1 lb smoked sausage, cut into 1-inch slices (or andouille) |
1 lb potato, peeled and cut into 1-inch cubes |
Directions:
1. Season both sides of the chops with Essence.
2. 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.
3. 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 minutest. 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 rice, or cabbage.
|
|