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Smothered Pork Chops - pork chops

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pork chops olive oil flour onions salt freshly ground black pepper garlic bay leaves chicken broth water sausage potatoes
Viewed: 12 - Published at: 4 years ago

Ingredients

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

Method

  • Season both sides of the 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.
  • 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
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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