EMERIL'S CHOP HOUSE RECIPES

Steps:

• In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes.
• Remove the softened vegetables from the pan and set aside.
• Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside.
• Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar.
• Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

Steps:

• Season pork chops on both sides with salt and white pepper
• Dust each pork chop lightly with the Wondra
• Set a 12-inch cast-iron skillet over medium-high heat, and add olive oil and butter
• Once hot, place pork chops in the skillet and sear for 2 minutes per side
• Remove chops from the skillet and set aside
• Add shallots to skillet and cook, stirring often, until lightly caramelized, about 2 minutes
• Add garlic and rosemary and cook until fragrant, about 30 seconds
• Add balsamic vinegar and deglaze skillet
• When vinegar has nearly evaporated (about 1 ½ minutes), add chicken stock
• Increase heat to high, and return pork chops to the skillet
• Baste pork chops with the stock and cook until liquid has reduced to a sauce consistency, 6 to 8 minutes
• Remove from the heat, and serve hot