Pork Chop Etouffee Recipes

SMOTHERED PORK CHOPS

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.

EMERIL'S SHAKE 'EM UP PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, cayenne, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
• In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix.
• Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.
• In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
• Remove from the pan and serve immediately on top of portions of the Cheesy Potatoes au Gratin, with grilled asparagus on the side.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 400 degrees F. Lightly grease a medium gratin dish with butter.
• Cover the bottom of the pan with an overlapping layer of potatoes. Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons). Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top. Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
• Remove from the oven and let rest 10 minutes before cutting into portions.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.