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Smothered Pork Chops

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.

  • Prep Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings (2 chops each) or 8 servings


  • 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


  • 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.

Recipe Details