| Level: | Easy |
| Total: | 18 min |
| Prep: | 2 min |
| Cook: | 16 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 4 double cut pork chops
- Salt and freshly ground black pepper
- Essence, recipe follows
- Sauteed Cabbage, recipe follows
- 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
- 2 tablespoons olive oil
- 2 cups diced bacon
- 2 shallots, thinly sliced
- 1 head green cabbage, cored and thinly sliced
- 1/4 cup sherry
Instructions
- 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.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 834 |
| Total Fat | 55 g |
| Saturated Fat | 16 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 11 g |
| Sugar | 11 g |
| Protein | 54 g |
| Cholesterol | 175 mg |
| Sodium | 1303 mg |
| Serving Size | 1 of 4 servings |
| Calories | 834 |
| Total Fat | 55 g |
| Saturated Fat | 16 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 11 g |
| Sugar | 11 g |
| Protein | 54 g |
| Cholesterol | 175 mg |
| Sodium | 1303 mg |
Reviews
No one had reviewed this recipe, but thought I’d try it, very good, easy. I had boneless 3/4 inch chops, so I put them in the oven for 5 minutes moist and delish. The cabbage was very tasty too. Served it with baked sweet potato and apple sauce . A hit.