Smothered Pork Chops
- 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
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.