Smothered Pork Chops and Sausage

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“Saw Emeril Lagasse prepare this on FoodTV and I could practically smell it and taste it through the screen. It was as fabulous as I thought it was going to be. I think you could use the same basic sauce for chicken and shrimp dishes as well. The sauce is to die for! Adapted from recipe in "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.”
1hr 25mins

Ingredients Nutrition


  1. Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
  2. (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
  3. Heat the oil in a Dutch oven or large pot over medium-high heat.
  4. Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
  5. Remove the pork chops to a platter and set aside.
  6. Reduce the heat to medium.
  7. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
  8. Add the onions, salt, and pepper.
  9. Cook, stirring, until the onions are slightly soft, about 5 minutes.
  10. Add the garlic, bay leaves, chicken broth and water.
  11. Bring to a boil.
  12. Return the pork chops to the pot.
  13. Reduce the heat to medium-low, cover and simmer for 45 minutes.
  14. Add the smoked sausage and the potatoes.
  15. Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
  16. Serve with either steamed white rice or rice pilaf.

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