Smothered Pork Chops with Apples, Onions and Cabbage (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 110 Minutes |
Ready In: 125 Minutes Servings: 1 |
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Ingredients:
4 double cut pork chops |
2 teaspoons essence, recipe follows |
2 teaspoons kosher salt |
1/4 cup all-purpose flour |
1/2 cup olive oil |
2 granny smith apples, peeled, cored and cut into thick wedges |
2 cups thinly sliced onions |
3 pounds savoy or napa cabbage (1 head) |
1 cup chicken stock |
1 cup calvados |
1/2 teaspoon caraway seeds |
2 bay leaves |
2 teaspoons salt |
1 teaspoon freshly ground black pepper |
1 teaspoon freshly chopped thyme leaves |
1 teaspoon freshly chopped marjoram |
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 |
Directions:
1. Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
2. Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
3. Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
4. Serve the pork chops with the cabbage and pan juices.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. Combine all ingredients thoroughly.
7. Yield: 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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