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8 thinly cut (about 1/2-inch thick) pork chops, about 3 pounds |
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2 teaspoons Essence, recipe follows |
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1/4 cup plus 2 tablespoons all-purpose flour |
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4 cups thinly sliced onions |
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1/2 teaspoon freshly ground black pepper |
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1 tablespoon chopped garlic |
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2 (14 1/2-ounce) cans reduced-sodium chicken broth |
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1 1/2 cans water (measured in the chicken broth cans) |
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1 pound smoked sausage or andouille, cut crosswise into 1-inch |
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1 pound russet potatoes, peeled, and cut into 1-inch cubes |
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Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): |
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2 1/2 tablespoons paprika |
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2 tablespoons garlic powder |
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1 tablespoon black pepper |
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1 tablespoon onion powder |
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1 tablespoon cayenne pepper |
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1 tablespoon dried oregano |
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Season both sides of pork chops with the Essence. Heat the oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 to 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside. 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. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken broth, and water. Bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil, and then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove from the heat. Serve with either steamed white rice or rice pilaf. |
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