For the Pork Chops:
For the Greens: Heat a large, 12-inch saute pan over medium-high heat. Add the olive oil to the pan, and once hot, place the sausage in the pan and cook, stirring occasionally, until sausage is well browned and most of the fat has rendered from it, about 4 to 5 minutes. Add the onions to the pan and cook, stirring often, for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add all of the greens to the pan and cook, stirring frequently, for about 1 minute. Add the chicken stock and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens until tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens if necessary.
For the Rice: Preheat the oven to 350 degrees F.
Place a 1-quart ovenproof saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions. Sweat the onions, stirring often, until the onions are translucent, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute, stirring frequently, until the rice is toasted, 4 to 5 minutes. Season the rice with the salt and white pepper. Add the chicken stock to the pan and stir occasionally until the water comes to a boil. Place a lid over the pan and place the saucepan in the oven. Cook for 30 minutes. Remove from the oven and let stand for 5 minutes. Remove the lid, and use a fork to stir the green onions into the rice. Serve while hot.
For the Pork Chops: Season the pork chops evenly on both sides with the Essence, salt and pepper. Set a large, 12-inch saute pan over medium-high heat and add the olive oil to the pan. Place the pork chops in the pan and sear for 3 minutes. Turn the pork chops to the other side and sear for 3 minutes. Remove from the heat.
While you are browning the pork chops, prepare a stovetop smoker with hickory wood chips, and place over a medium heat. Leave the lid cracked open as the pan heats on the stove. Place the browned pork chops in the smoker. As the pan begins to smoke, completely shut the lid and allow the pork chops to smoke until an instant read thermometer registers 140 degrees F, 15 to 20 minutes. Allow the pork to rest, uncovered, as you divide the rice and greens among 4 warmed entree plates. Place a pork chop on each plate and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	517.93 Kcal (2168 kJ)
Calories from fat	332.19 Kcal
		% Daily Value*
Total Fat	36.91g	57%
Cholesterol	27.89mg	9%
Sodium	6069.95mg	253%
Potassium	798.26mg	17%
Total Carbs	30.41g	10%
Sugars	6.47g	26%
Dietary Fiber	9.03g	36%
Protein	20.43g	41%
Vitamin C	44.9mg	75%
Vitamin A	0.1mg	4%
Iron	3.1mg	17%
Calcium	349.1mg	35%

Amount Per 100 g
Calories	103.7 Kcal (434 kJ)
Calories from fat	66.51 Kcal
		% Daily Value*
Total Fat	7.39g	57%
Cholesterol	5.58mg	9%
Sodium	1215.29mg	253%
Potassium	159.82mg	17%
Total Carbs	6.09g	10%
Sugars	1.3g	26%
Dietary Fiber	1.81g	36%
Protein	4.09g	41%
Vitamin C	9mg	75%
Iron	0.6mg	17%
Calcium	69.9mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.