GMA Recipe: Smothered Pork Chops

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Smothered Pork Chops
From chef and author Emeril Lagasse
Friday, September 16, 2005

Chef Emeril Lagasse calls New Orleans home. If ever there was a need for comfort food it is now, in the wake of the devastation in the Gulf Coast. This easy to make meal is one of Emeril's favorites. He made it on Good Morning America.

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.

Smothered Pork Chops

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.

Makes 4 servings to 8 servings

Recipe copyright 2005, Emeril Lagasse