Recipe

Hosted By
Lois & Wade

		Smothered Pork Chops
		Serving Size - 6
		Prepared By - Tracy & Russ
		Recipe Rating	Printer Friendly Recipe

8 thinly cut (about 1/2-inch thick) pork chops, about 3 pounds

2 teaspoons Essence, recipe follows

1/2 cup olive oil

1/4 cup plus 2 tablespoons all-purpose flour

4 cups thinly sliced onions

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped garlic

4 bay leaves

2 (14 1/2-ounce) cans reduced-sodium chicken broth

1 1/2 cans water (measured in the chicken broth cans)

1 pound smoked sausage or andouille, cut crosswise into 1-inch

1 pound russet potatoes, peeled, and cut into 1-inch cubes

Emeril's 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

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.