“Another very yummy recipe from Emeril”
1hr 15mins
8 chops

Ingredients Nutrition

  • 8 pork chops, thin cut, about 1/2-inch thick (about 3 pounds)
  • 2 teaspoons Emeril's Original Essence
  • 12 cup olive oil
  • 14 cup flour, plus 2 T
  • 4 cups onions, thinly sliced
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 1 tablespoon garlic, chopped
  • 4 bay leaves
  • 3 12 cups chicken stock
  • 34 cup water, plus 2 T
  • 1 lb smoked sausage, cut into 1-inch slices (or andouille)
  • 1 lb potato, peeled and cut into 1-inch cubes


  1. Season both sides of the chops with Essence.
  2. 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.
  3. 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 stock, 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 minutest. Add the smoked sausage and the potatoes. Bring to a boil, reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves. Remove from the heat. Serve with rice, or cabbage.

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