Recipe(tried): Emeril's Smothered Pork Chops

This recipe for Smothered Pork Chops also produces a yummy end result but it is done on the stove top as opposed to the oven. Southern style turnip greens (or steamed broccoli) and marinated tomatoes are good side dishes to serve with them. I halved the recipe when I made it. I also used 1/4 c. flour to make the roux since reviews I had read said the gravy was too thin. When the pork chops, sausage and potatoes were done, I removed them from the gravy/sauce to a shallow oven proof serving dish. I covered the dish with tin foil and put in a 225 degree F oven to stay warm while further reducing the gravy/sauce for about 5 to 10 minutes.

Smothered Pork Chops
Recipe courtesy Emeril Lagasse, 2004
Yield: 4 to 8 servings

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

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.

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

Combine all ingredients thoroughly.

Yield: 2/3 cup