EMERIL LAGASSE POTATO SALAD RECIPES

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SMOTHERED PORK CHOPS RECIPE | EMERIL LAGASSE - FOOD NETWORK



Smothered Pork Chops Recipe | Emeril Lagasse - Food Network image

Provided by Emeril Lagasse

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings (2 chops each)

Number Of Ingredients 22

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.

COPYCAT MCDONALD'S BISCUIT RECIPE | TOP SECRET RECIPES



Copycat McDonald's Biscuit Recipe | Top Secret Recipes image

Them's the biscuits at America's most popular stop for breakfast and a copycat McDonald's biscuit recipe is simple to make with Bisquick and buttermilk. Psssst...there's a lot more McDonald's recipes over here. Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 5

Nutrition Facts : Calories 260 calories

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