Prep 30 mins
Cook 1 hr
Saw this on Emeril Live the other night and it looked delicious.
- 1⁄2 cup dry white wine
- 1⁄4 cup olive oil, plus
- 1⁄3 cup olive oil
- 2 teaspoons liquid crab boil concentrate (recommend Zatarain's)
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 3 garlic cloves, smashed
- 1 bay leaf
- 4 (12 ounce) bone-in center-cut pork loin chops
- 1 cup dry breadcrumbs
- 1⁄2 cup masa harina
- 1 1⁄2 cups finely grated parmesan cheese
- 1 tablespoon spice essence, recipe follows
- 1⁄3 cup olive oil
Cheesy Potatoes au Gratin
- 2 lbs idaho potatoes, peeled and thinly sliced
- fresh ground black pepper
- 8 ounces cheddar cheese, grated
- 1 1⁄2 cups heavy cream
ESSENCE Creole Seasoning (also referred to as Bayou Blast)
- 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
- In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, cayenne, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
- In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix.
- Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.
- In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
- Remove from the pan and serve immediately on top of portions of the Cheesy Potatoes au Gratin.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly.
- Cheesy Potatoes au Gratin:
- Preheat the oven to 400 degrees F. Lightly grease a medium gratin dish with butter.
- Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top. Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
- Remove from the oven and let rest 10 minutes before cutting into portions.