Smothered Pork Chops with Apples, Onions and Cabbage
- 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):
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.