Pork Chop Fricasse 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.

PORK LOIN WITH MUSHROOM FRICASSEE

Steps:

• In a small bowl, combine the shallots, garlic, thyme, oregano, and parsley. Rub the mixture all over the pork and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Place the pork loin in a roasting pan and bake for 30 minutes.
• Remove pork from the oven, and when cool enough to touch, spread the paste all over the loin. Return the pork to the oven and cook until it has developed a crunchy crust on the outside and is cooked to your desired degree of doneness, about 25 to 30 more minutes. Remove the pork from the roasting pan to let the pork rest. Pour the juices from the meat into a fat separator. Add the meat juices only, not the fat, and the chicken stock to a small saucepan. Cook over medium-high heat until reduced to the consistency of a sauce. Meanwhile, start the Mushroom Fricassee.
• To serve, cut the pork loin into slices, pour the Mushroom Fricassee and sauce over, and serve immediately.
• Combine all ingredients in a small bowl.
• In a large skillet, melt the butter over medium heat. Add all of the sliced mushrooms and saute until just beginning to brown. Add the tomato paste and stir to incorporate. Season, to taste, with cinnamon, nutmeg, cloves, salt, and pepper. Spoon over the pork slices.

PORK FRICASSéE WITH MUSHROOMS AND CARROTS

Steps:

• In a kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, in batches, transferring it as it is browned to a large bowl. Pour off the fat from the kettle, return the pork to the kettle with the onion, the celery, the bay leaf, the broth, and the water, and simmer the mixture, uncovered for 1 1/2 hours, or until the pork is tender. Add the carrots, simmer the mixture, covered for 15 minutes, or until the carrots are tender, and transfer the pork and the carrots with tongs to a bowl. Strain the mixture through a fine sieve into a bowl return the cooking liquid to the kettle, and boil it until it is reduced to about 3 cups.
• In a large heavy skillet cook the mushrooms in the butter over moderate heat, stirring occasionally, until most of the liquid the mushrooms give off is evaporated, sprinkle the mixture with the flour, and cook it over moderately low heat, scraping up the brown bits, for 3 minutes. Stir in the cream, stirring until the mixture is combined well, add the mushroom mixture to the cooking liquid, and simmer the sauce, stirring, until it is thickened. Stir in the lemon juice, the pork, the carrots, salt and pepper to taste . The fricassee may be made 2 days in advance and kept covered and chilled. Stir in the parsley and serve the fricassee over the paprika rice.

PORK, MUSHROOM, AND ARTICHOKE FRICASSEE

Steps:

• Pound pork between sheets of plastic wrap to 1/8 inch thick. Season with salt and pepper; dredge in flour, shaking off excess. Heat 1 tablespoon butter in a large skillet over medium-high. Add half of pork in a single layer and cook, flipping once, until browned, 2 to 3 minutes. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork; transfer to plate.
• Add remaining 1 tablespoon butter and mushrooms to skillet; season with salt. Cook, stirring occasionally, until golden, about 8 minutes. Add garlic; cook, stirring, 1 minute more. Stir in mustard and broth; cook until reduced by half, 10 minutes. Stir in artichoke hearts and cream. Return pork and any juices to skillet; cook until thickened slightly, about 3 minutes. Stir in parsley; serve.