| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Essnce09 |
4 |
servings |
INGREDIENTS
| 4 |
|
Pork chops -; (6 oz ea) |
|
|
Bayou Blast; see * Note |
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped green pepper |
| 2 |
tb |
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
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