Smothered Pork Chops with Apples, Onions and Cabbage

Total Time:
2 hr 5 min
Prep:
15 min
Inactive Prep:
--
Cook:
1 hr 50 min
Level:
Intermediate

Ingredients

  • 4 double cut pork chops
  • 2 teaspoons Essence, recipe follows
  • 2 teaspoons kosher salt
  • 1/4 cup all-purpose flour
  • 1/2 cup olive oil
  • 2 Granny Smith apples, peeled, cored and cut into thick wedges
  • 2 cups thinly sliced onions
  • 3 pounds savoy or napa cabbage (1 head)
  • 1 cup chicken stock
  • 1 cup Calvados
  • 1/2 teaspoon caraway seeds
  • 2 bay leaves
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly chopped thyme leaves
  • 1 teaspoon freshly chopped marjoram
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

Directions

Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.

Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.

Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.

Serve the pork chops with the cabbage and pan juices.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Advertisement