Smothered Pork Chops With Apples, Onions and Cabbage

READY IN: 2hrs 5mins
Recipe by Eric R.

A great recipe I saw being made on TV a couple of weeks ago that I had to try

Top Review by Beverly C.

I'm another person who didn't have Calvados so used another cup of chicken broth instead. I used DIY Cajun Seasoning rather than Emeril's which worked great. Family says this recipe is a keeper so we'll be doing again.

Ingredients Nutrition

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. 2 1/2 tablespoons paprika
  7. 2 tablespoons salt
  8. 2 tablespoons garlic powder
  9. 1 tablespoon black pepper
  10. 1 tablespoon onion powder
  11. 1 tablespoon cayenne pepper
  12. 1 tablespoon dried oregano
  13. 1 tablespoon dried thyme
  14. Combine all ingredients thoroughly.

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