Print
Total:
18 min
Prep:
2 min
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
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
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

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):

Combine all ingredients thoroughly.

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

Sauteed Cabbage:

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pan-Roasted Pork Chops with Homemade Chile Jam

Recipe courtesy of Susan Vu

Pan-Roasted Pork Chop Encebollado with Rosemary Scented Bananas

Recipe courtesy of Eric Ripert

Pan Roasted Frenched Pork Rib Chop with Five-Spice, Caramelized Onion Chutney and Orange Dusted Merlot Demi

Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy

Recipe courtesy of Sunny Anderson

Pan-roasted Pork Chops with Sauteed Cabbage and a Shrimp, Crabmeat and Mirliton Dressing

Recipe courtesy of Emeril Lagasse

Double-Cut Pork Chops with Caramelized Onion Gravy and Pecan Glazed Sweet Potatoes

Fontina and Prosciutto Stuffed Pork Chops with Grilled Polenta Squares and Roasted California Grapes

Recipe courtesy of Tyler Florence

Grilled Double-Cut Pork Chop and Braised Cabbage

Recipe courtesy of David Katz

Pork Roast Stuffed with Apricots and Prunes

On TV

So Much Pretty Food Here