Emeril's Smothered Pork Chops

Submitted by tammarie

"Another very yummy recipe from Emeril"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 8 chops
• Serves: 4

ingredients

• 8 pork chops, thin cut, about 1/2-inch thick (about 3 pounds)
• 2 teaspoons Emeril's Original Essence
• 1⁄2 cup olive oil
• 1⁄4 cup flour, plus 2 T
• 4 cups onions, thinly sliced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 tablespoon garlic, chopped
• 4 bay leaves
• 3 1⁄2 cups chicken stock
• 3⁄4 cup water, plus 2 T
• 1 lb smoked sausage, cut into 1-inch slices (or andouille)
• 1 lb potato, peeled and cut into 1-inch cubes

directions

1. Season both sides of the chops with Essence.
2. Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
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 black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover and simmer for 45 minutest. Add the smoked sausage and the potatoes. Bring to a boil, reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves. Remove from the heat. Serve with rice, or cabbage.