Pork Chop Etouffee Recipes

SMOTHERED PORK CHOPS

Smothered Pork Chops image

Provided by Emeril Lagasse

Time 1h45m

Yield 4 servings (2 chops each)

Number Of Ingredients 22

Ingredients

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

Steps:

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.
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

PORK CHOP ETOUFFEE

Pork Chop Etouffee image

Provided by Global Cookbook

Number Of Ingredients 15

Ingredients

An etouffee (ay-too-FAY) is a Cajun dish that is a meat with a thick gravy.
6 x pork chops, cut about 1/2 inch thick
1 c. all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1/2 tsp thyme
1/3 c. diced onion
1/3 c. diced celery
1/3 c. diced green pepper
1 can (15 ounce.) chicken broth
1 can (5 ounce.) evaporated lowfat milk
2 Tbsp. bacon grease (for frying)
2 Tbsp. flour (for the roux)
Tabasco to taste

Steps:

Wash chops and dry on paper towel. Mix flour, salt, pepper, cayenne, and thyme in bowl. Coat chops with flour mix and place in refrigerator for 1 hour. Throw away coating mix. In a large skillet, heat bacon grease till almost smoking. Fry chops till brown and remove. Add in remaining flour and stir till it is brown. Add in the chicken broth and evaporated lowfat milk, stirring till it forms a gravy. Add in onion, celery and bell pepper and stir till tender. Add in Tabasco to taste and add in the pork chops back to the skillet. Simmer on low for 1 hour till chops are falling off the bone. Serve over rice with warm corn bread and greens. (c) 2001 Rick McDaniel

Nutrition Facts : ServingSize 1450 g, Calories 2390, Fat 146.95 g, TransFat 0.0 g, SaturatedFat 61.67 g, Cholesterol 374 g, Sodium 8036 g, Carbohydrate 171.83 g, Fiber 8.8 g, Sugar 41.2 g, Protein 91.5 g

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