Smothered Pork Chops

Filed under Cajun Pork

Servings: 4

Recipe courtesy Emeril Lagasse, 2004. Uses Emeril's Essence Creole Seasoning (its own recipe). Serve with steamed white rice or rice pilaf.

Ingredients

  • 8 Pork chop, thin (about 1/2 inch), about 3 pounds
  • 2 tsp Creole seasoning, Emeril's Essence
  • 1/2 cup Olive oil
  • 6 tbsp Flour, all-purpose (1/4 cup plus 2 tablespoons)
  • 4 cup Onion, thinly sliced
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper, freshly ground
  • 1 tbsp Garlic, chopped
  • 4 Bay leaf
  • 2 can Chicken broth, 14 1/2-ounce, reduced-sodium
  • Water, 1 1/2 cans, measured in the broth cans
  • 1 lb Smoked sausage, or andouille, cut into 1-inch slices
  • 1 lb Russet potatoes, peeled, cut into 1-inch cubes

Directions

  1. Season both sides of the chops with the Essence.
  2. Heat the oil in a large heavy pot or Dutch oven over high heat. Brown the chops 3 to 4 at a time, about 2 minutes per side. Set aside on a platter.
  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 pepper and cook, stirring, until slightly soft, about 5 minutes.
  4. Add the garlic, bay leaves, broth, and water and bring to a boil. Return the chops, reduce to medium-low, cover, and simmer 45 minutes.
  5. Add the sausage and potatoes, bring to a boil, then cook uncovered over medium-low, stirring occasionally, for 30 minutes. Serve with rice.