Smothered Pork Chops

By Little

Emerille LaGasse

Ingredients

• 8 thinly cut (about 1/2-inch thick) pork chops, about 3 pounds
• 2 teaspoons Essence, recipe follows
• 1/2 cup olive oil
• 1/4 cup 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 (14 1/2-ounce) cans reduced-sodium chicken broth
• 1 1/2 cans water (measured in the chicken broth cans)
• 1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
• 1 pound russet potatoes, peeled, and cut into 1-inch cube

Preparation

Step 1

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.