Smothered Pork Chops

Recipe Ingredients

8		Thinly-cut (abt 1/2"-thk) pork chops - abt 3 lbs
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
1/2 cup	118ml	Olive oil
1/4 cup	15g / 0.5oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
4 cups	250g / 8.8oz	Thinly-sliced onions
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	Chopped garlic
4		Bay leaves
2		Reduced-sodium chicken broth - - (14 1/2 oz ea)
1 1/2		Water
		= (measured in the chicken broth cans)
1 lb	454g / 16oz	Smoked sausage or andouille - cut crosswise
		Into 1" slices
1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 1" cubes

Recipe Instructions

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.

This recipe yields 4 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E14) - from the TV FOOD NETWORK

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