Smothered Pork Chops Emeril Recipe – Guy and I both liked these pork chops — cooked in such a manner, these people were tender and then the cabbage was delicious aided by the onions and apples. The single thing I’d change is the degree of salt used and the degree of “Essence.” The flavors were too strong with luck while in the amounts that Emeril uses; the degree of salt while in the recipe below is 4 tsp. along with the salt that’s while in the Essence and then the salt that’s while in the broth. My hypertension levels comes up just typing that. (Also, I propose using sea salt because it has minerals. I actually know someone who had issue with her hypertension levels levels until she switched to sea salt.) I posted Emeril’s amounts below with my recommendations. If you’d prefer strong flavors and heavy salt, then stick with the amounts that Emeril suggests. I will likely make these chops again; it is a good recipe.
Smothered Pork Chops Emeril
- 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
- 3 1/2 cups chicken stock
- 3/4 cup plus 2 tablespoons water
- 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
- 8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
- 2 teaspoons Essence, recipe follows
- 1/2 cup olive oil
- 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 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 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 minutes. 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 either steamed white rice or rice pilaf.
- Combine all ingredients thoroughly.