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Recipe

Smothered Pork Chops

It's best to use thinly cut pork chops that are easy to find in any grocery store. Cooked this way, with sausage and onions in a deceptively rich gravy... Oh, baby, you're playing with my emotions.

  • Yield: 4 servings (2 chops each) or 8 servings
Smothered Pork Chops

Ingredients

  • 8 thinly cut (about 1/2 inch thick) pork chops (about 3 pounds total)
  • 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 freshly ground black pepper
  • 1 tablespoon chopped garlic
  • 4 bay leaves
  • Two 14 1/2-ounce cans low-sodium chicken broth, or
  • 3 1/2 cups Chicken Stock
  • 1 1/2 cans water (measured in the chicken broth cans)
  • 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

Directions

  • 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 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 smoked 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.
  • Remove from the heat. Serve with either steamed white rice or rice pilaf.