| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Essnce09 | 4 | Servings |
INGREDIENTS
| 4 | Pork chops -, 6 oz ea | |
| Bayou Blast, see * Note | ||
| 2 | T | Olive oil |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green pepper |
| 2 | T | Minced garlic |
| 3 | c | Dried white beans, soaked |
| overnight | ||
| 1 | c | Chopped tomatoes |
| 3 | Bay leaves | |
| 6 | c | Mild stock |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Season pork chops with Bayou Blast.
Heat oil over medium-high heat in a Dutch oven or heavy, deep pot and
brown chops on both sides; remove to a plate. Reduce heat, add celery,
onions, green pepper and garlic, and sweat until tender. Stir in
beans, tomatoes, bay leaf and stock and return pork chops to pot.
Bring to a boil, cover, reduce heat and simmer on very low heat all
day, or until beans are very tender. Adjust seasonings. This recipe
yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD NETWORK - (Show # EE-081 broadcast
02-14-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-02-1998 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 348
Calories From Fat: 130
Total Fat: 14.5g
Cholesterol: 72.2mg
Sodium: 734.1mg
Potassium: 1005mg
Carbohydrates: 22.1g
Fiber: 2g
Sugar: 9.6g
Protein: 31.4g