Pan Roasted Pork Chops

TOTAL TIME: 18 min
Prep: 2 min
Inactive Prep: --
Cook: 16 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 4 double cut pork chops
  • Salt and freshly ground black pepper
  • Essence, recipe follows
  • Sauteed Cabbage, recipe follows
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat an oven to 375 degrees F.

      In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.

      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

      Combine all ingredients thoroughly.

      Yield: 2/3 cup

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

      Sauteed Cabbage:
      2 tablespoons olive oil
      2 cups diced bacon
      2 shallots, thinly sliced
      1 head green cabbage, cored and thinly sliced
      1/4 cup sherry

      Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 1 reviews

      • on July 22, 2012

        Flag

        I made this a week ago for the first time, and I was not disapointed! : My husband really liked it, so much that he got seconds helping... Although I don't have both the Garlic and Onion Powders, fresh garlic and onions worked just fine! Just mince the garlic and sear it with the chops, and chop the onions and put on top of the chops when you are about to put it in the oven... But other than that, it was totally yummie! I'm also going to try the Emeril Essence Seasoning on chicken tonight and grill it! :

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.