Slow-Cooked White Beans with Pan-Fried Pork Chops and Caramelized Onions (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
6 (8-ounce) center-cut pork chops |
2 tablespoons essence, plus 1 tablespoon, recipe follows |
3/4 cup all-purpose flour |
1/4 cup cornstarch |
salt and freshly ground black pepper |
slow-cooked white beans, recipe follows |
caramelized onions, recipe follows |
6 sprigs fresh thyme, garnish |
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 leaf oregano |
1 tablespoon dried thyme |
3/4 pound dried great northern beans, picked over to remove any broken beans and stones |
1/2 pound bacon, diced |
1 cup chopped yellow onions |
1 teaspoon cayenne pepper |
1 teaspoon essence |
1 1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
2 teaspoons minced garlic |
1 (14 1/2-ounce) can chopped tomatoes, with their juices |
1 (12-ounce) bottle lager or ale |
1/2 cup cane syrup or molasses |
1/2 cup packed light brown sugar |
1/2 cup chicken stock |
1/2 cup canadian whiskey |
2 tablespoons whole grain mustard |
1 tablespoon worcestershire sauce |
2 bay leaves |
4 ounces unsalted butter |
2 pounds yellow onions, peeled and very thinly sliced |
2 teaspoons chopped fresh thyme |
salt |
Directions:
1. Season the chops on both sides with 2 tablespoons of the Essence.
2. Combine the flour, cornstarch and remaining tablespoon of Essence in a shallow bowl. Dredge the pork chops in the flour mixture.
3. In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side. Remove and drain on paper towels. Season lightly with salt and pepper.
4. To serve, spoon the beans into the center of 6 large plates. Top with the pork chops and spoon the onions over the chops. Garnish each plate with thyme and serve immediately.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
9. Slow-Cooked White Beans:
10. In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside.
11. In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes.
12. Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans.
13. Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops.
14. Yield: 6 servings
15. Caramelized Onions:
16. In a large skillet or saute pan, melt the butter over medium high heat. Add the onions and lower the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Add the thyme and salt to taste, and stir. Remove from the heat and keep warm until ready to serve.
17. Yield: 2 cups
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