Recipe courtesy of Emeril Lagasse
Total:
2 hr 30 min
Prep:
25 min
Inactive:
5 min
Cook:
2 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

For the Greens: 
  • 2 tablespoons olive oil
  • 1/4 pound hot andouille sausage, removed from casing and crumbled
  • 1 cup sliced yellow onion
  • 1 tablespoon minced garlic
  • 1 pound collard, mustard, or beet green leaves, or a combination
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • For the Rice:
  • 1/4 cup small-diced onion
  • 1/2 teaspoon minced garlic
  • 1 cup long grain white rice
  • 2 cups chicken stock or water
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 cup chopped fresh green onion tops
For the Pork Chops:
  • 4 (12-ounce) double-cut pork chops
  • 2 teaspoons Essence, recipe follows
  • 2 teaspoons salt
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons olive oil 
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Special equipment: Hickory wood chips stovetop smoker

For the Pork Chops:

For the Greens: Heat a large, 12-inch saute pan over medium-high heat. Add the olive oil to the pan, and once hot, place the sausage in the pan and cook, stirring occasionally, until sausage is well browned and most of the fat has rendered from it, about 4 to 5 minutes. Add the onions to the pan and cook, stirring often, for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add all of the greens to the pan and cook, stirring frequently, for about 1 minute. Add the chicken stock and salt and bring the liquid to a boil. Cover the pan and reduce the heat to medium-low. Cook until the greens until tender, about 20 minutes. Remove the lid, and raise the heat to medium-high, and continue to cook until most of the liquid has reduced, about 5 minutes. Taste and re-season the greens if necessary.

For the Rice: Preheat the oven to 350 degrees F.

Place a 1-quart ovenproof saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions. Sweat the onions, stirring often, until the onions are translucent, about 4 to 5 minutes. Add the garlic to the pan and saute for 30 seconds. Add the rice to the pan and saute, stirring frequently, until the rice is toasted, 4 to 5 minutes. Season the rice with the salt and white pepper. Add the chicken stock to the pan and stir occasionally until the water comes to a boil. Place a lid over the pan and place the saucepan in the oven. Cook for 30 minutes. Remove from the oven and let stand for 5 minutes. Remove the lid, and use a fork to stir the green onions into the rice. Serve while hot.

For the Pork Chops: Season the pork chops evenly on both sides with the Essence, salt and pepper. Set a large, 12-inch saute pan over medium-high heat and add the olive oil to the pan. Place the pork chops in the pan and sear for 3 minutes. Turn the pork chops to the other side and sear for 3 minutes. Remove from the heat.

While you are browning the pork chops, prepare a stovetop smoker with hickory wood chips, and place over a medium heat. Leave the lid cracked open as the pan heats on the stove. Place the browned pork chops in the smoker. As the pan begins to smoke, completely shut the lid and allow the pork chops to smoke until an instant read thermometer registers 140 degrees F, 15 to 20 minutes. Allow the pork to rest, uncovered, as you divide the rice and greens among 4 warmed entree plates. Place a pork chop on each plate and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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