• >
  • Recipes
  • >
  • Smothered Pork Chops with Apples, Onions and Cabbage

Smothered Pork Chops with Apples, Onions and Cabbage

Photo: Smothered Pork Chops with Apples, Onions and Cabbage

TOTAL TIME: 2 hr 5 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 50 min
 
YIELD:
LEVEL: Intermediate

ingredients

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
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

Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.

Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.

Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.

Serve the pork chops with the cabbage and pan juices.
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.

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.

or Sign Up to Review

3

Newest Ratings and Reviews

Read all 2 reviews

  • on April 22, 2012

    Flag

    Terrible! Fairly easy prep but way too much liquid. After simmering for 2 hrs. the liquid level hadn't decreased and the chops, cabbage and apples were nearly floating...yuck! Might try this again but will reduce the liquid by 1/2c at the very least and use a cheaper cut of pork(thick pork steaks or sirloin chopssince the expensive loin cut chops were tough and somewhat dry. With some tweeking this might turn out OK. Thank goodness for the homemade applesauce and buttered noodles!

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

  • on November 26, 2011

    Flag

    Very good and simple. It makes for wonderfully tender pork chops that almost makes a meal by itself. This stays in the rotation.

    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

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How