Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings

Ingredients

  • 4 double cut veal loin chops (12 to 14 ounces each)
  • Essence, recipe follows
  • 1/4 cup vegetable oil
  • 4 ounces chopped bacon
  • 1/4 cup flour
  • 3 cups julienne onions
  • Salt
  • Freshly ground black pepper
  • 1/2 pound assorted exotic mushrooms, such as shiitakes, chanterelles, oysters, and lobster, wiped clean and sliced 
  • 1 tablespoon chopped garlic
  • 2 1/2 cups chicken stock
  • 1 tablespoon chopped fresh parsley leaves
  • 3 tablespoons chopped green onions, green parts only
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

Season the chops with Essence. In a large saute pan, heat the vegetable oil. When the oil is hot, add the chops and sear for 6 minutes and turn over and continue to sear for 5 minutes. Remove the chops from the pan and set aside. Add the bacon and fry until crispy, about 4 minutes. Stir in the flour and whisk until the mixture is smooth. Cook, stirring constantly until the mixture is the color of chocolate, about 3 minutes. Add the onions. Season with salt and pepper. Cook the onions for 2 minutes. Add the mushrooms and garlic. Cook, stirring, for 2 minutes. Add the stock, bring the mixture to a gentle boil, and simmer for about 2 minutes. Return the chops to the pan and simmer for 5 minutes, basting often. Remove from the heat and stir in the parsley and green onions. Serve the chops warm with the pan gravy.

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

Combine all ingredients thoroughly.

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