Indulge in a culinary journey with Emeril Lagasse's "Shake 'Em Up" Pork Chops, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender and juicy pork chops, coated in a flavorful blend of spices and herbs, then seared to perfection. Accompanying the pork chops is a medley of roasted vegetables, tossed with olive oil and seasoned with a vibrant blend of herbs and spices. The dish is completed with a luscious pan sauce, made from the pork chop drippings and enhanced with a touch of white wine, chicken broth, and a hint of Dijon mustard. This irresistible meal is sure to become a favorite in your kitchen, impressing your family and friends with its bold flavors and culinary finesse.
**Additional Recipes Included:**
1. **"Pork Chops with Apples and Onions":** A classic combination of tender pork chops, sautéed apples, and caramelized onions, all simmered in a flavorful sauce.
2. **"Pork Chops with Sweet Potato Hash":** A hearty and comforting dish featuring pan-fried pork chops served atop a flavorful hash made from roasted sweet potatoes, bell peppers, and onions.
3. **"Pork Chops with Mushroom Gravy":** Succulent pork chops smothered in a rich and creamy mushroom gravy, made with sautéed mushrooms, garlic, and a touch of white wine.
4. **"Pork Chops with Salsa Verde":** A vibrant and herbaceous dish featuring grilled pork chops topped with a zesty salsa verde, made from fresh herbs, capers, and a hint of anchovy.
5. **"Pork Chops with Roasted Garlic and Herbs":** A simple yet flavorful preparation where pork chops are roasted with garlic, herbs, and olive oil, resulting in a tender and aromatic dish.
PORK BOULETTES
Provided by Emeril Lagasse
Categories appetizer
Time 22m
Yield about 2 dozen
Number Of Ingredients 27
Steps:
- In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SMOTHERED PORK CHOPS
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 servings (2 chops each)
Number Of Ingredients 22
Steps:
- Season both sides of the chops with the Essence.
- Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
- Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
- Remove from the heat. Serve with either steamed white rice or rice pilaf.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
EMERIL'S BREADED & BAKED PORK CHOPS
Make and share this Emeril's Breaded & Baked Pork Chops recipe from Food.com.
Provided by Juenessa
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well.
- Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.
- Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil.
- Place a lightly greased wire rack on top of the baking sheet and set aside.
- In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence or Italian seasoning, and cheese and shake to combine. Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture.
- Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)
- Arrange the pork chops on the baking rack and drizzle with the olive oil.
- Bake for 20-25 minutes, or until cooked through and the breading is crisp and golden.
- **Cook time does not include marinating the chops for 30 minutes in the milk mixture.
Nutrition Facts : Calories 385.9, Fat 21.9, SaturatedFat 7, Cholesterol 79.9, Sodium 793.5, Carbohydrate 17.6, Fiber 1.4, Sugar 1.4, Protein 28
Tips:
- For the best flavor, use thick-cut pork chops.
- To ensure that the pork chops are cooked evenly, pound them to an even thickness before cooking.
- If you don't have a meat mallet, you can use a rolling pin to pound the pork chops.
- To prevent the pork chops from drying out, cook them over medium heat and do not overcook them.
- To add extra flavor to the pork chops, marinate them in your favorite marinade for at least 30 minutes before cooking.
- Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Emeril's Shake 'Em Up Pork Chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and juicy, and the sauce is flavorful and tangy. This recipe is sure to become a family favorite.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love