This was posted on the Good Morning America website. I made it for supper this evening and it was absolutely delicious. I substituted Emeril's seasoning for regular seasoning salt and next time I make this I will use less water (1/2 the amount) as I prefer a slightly thicker gravy.
Give it a try. It was wonderful.
Smothered Pork Chops
Ingredients
8 thinly cut (about 1/2 inch thick) pork chops (about 3 pounds total)
2 teaspoons Emeril's Original Essence
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
Two 14 1/2-ounce cans low-sodium chicken broth, or 3 1/2 cups chicken stock
1 1/2 cans water (measured in the chicken broth cans)
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice or rice pilaf, for serving
Directions
Season both sides of the chops with the Essence.
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.
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 broth, 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 minutes.
Add the smoked sausage and the potatoes.
Bring to a boil, then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes.
Remove the bay leaves.
Remove from the heat.
Serve with either steamed white rice or rice pilaf.
Makes 4 servings (2 chops each) or 8 servings
LL
Give it a try. It was wonderful.
Smothered Pork Chops
Ingredients
8 thinly cut (about 1/2 inch thick) pork chops (about 3 pounds total)
2 teaspoons Emeril's Original Essence
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
Two 14 1/2-ounce cans low-sodium chicken broth, or 3 1/2 cups chicken stock
1 1/2 cans water (measured in the chicken broth cans)
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice or rice pilaf, for serving
Directions
Season both sides of the chops with the Essence.
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.
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 broth, 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 minutes.
Add the smoked sausage and the potatoes.
Bring to a boil, then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes.
Remove the bay leaves.
Remove from the heat.
Serve with either steamed white rice or rice pilaf.
Makes 4 servings (2 chops each) or 8 servings
LL
