Smothered Pork Chops from Emeril’s Potluck

Whatever happened to Emeril? I remember when he was super popular on the Food Network, and I was a big fan. I lived in Louisiana for a little bit, and I learned to love Cajun food. It’s become a lot easier to get pretty decent Cajun food in the Midwest, but it’s still fun to try some of these dishes at home. I have several Emeril cookbooks, and they are all good. But Emeril’s Potluck: Comfort Food with a Kicked-Up Attitude is the one I use the most. (Warning: There no photos. Just some illustrations.) His recipes are not always super simple, but they are definitely doable for a home cook. These melt-in-your-mouth pork chops, which take a little time, are a great Sunday dinner option. They are quite popular in my house!

Smothered Pork Chops

Makes 4 to 8 servings

• 8 to 6 thinly pork chops
• 2 teaspoons Emeril’s Original Essence*
• 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 pepper
• 1 tablespoon chopped garlic
• 3 1/2 cups chicken stock
• 2 cups water
• 1 pound smoked sausage or andouille, cut into 1-inch slices
• 1 pound russet potatoes, peeled and cut into 1-inch cubes
• Steamed white rice or rice pilaf, for serving

1. Season both sides of the chops with the Essence.
2. Heat the olive oil in a large heavy pot 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 set aside.
3. 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 broth, 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 sausage and the potatoes. Bring to a boil, then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
4. Remove from the heat. Serve with rice.

My notes: I have made this in the slow cooker before. Just brown the pork chops first.

*You could use any Cajun season, but you should be able to find Emeril’s in the store. You can also make the spice blend yourself. That’s what we do. It’s in his cookbooks, or I’m sure you could just Google it.

Recipe adapted from Emeril’s Potluck: Comfort Food with a Kicked-Up Attitude by Emeril Lagasse.