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Smothered Pork Chops


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  • 8 thinly-cut (abt 1/2"-thk) pork chops abt 3 lbs
  • 2 teaspoons Essence (see Bayou Blast recipe)
  • 1/2 cup olive oil
  • 1/4 cup all-purpose flour 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
  • 2 cans reduced-sodium chicken broth - (14 1/2 oz ea)
  • 1 1/2 cans water (measured in the chicken broth cans)
  • 1 pound smoked sausage or andouille cut crosswise
  • into 1" slices
  • 1 pound russet potatoes peeled, and cut into 1" cubes


Servings 4


Step 1

Season both sides of the chops with the Essence.

Heat the oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 to 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 pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken broth, and water. Bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil, and then reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes.

Remove from the heat. Serve with either steamed white rice or rice pilaf.

This recipe yields 4 to 8 servings.

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