Smothered Pork Chops And Sausage Recipes

SMOTHERED PORK CHOPS AND SAUSAGE RECIPE - (4.3/5)

Steps:

• 1.Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops. 2.(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier). 3.Heat the oil in a Dutch oven or large pot over medium-high heat. 4.Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side). 5.Remove the pork chops to a platter and set aside. 6.Reduce the heat to medium. 7.Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. 8.Add the onions, salt, and pepper. 9.Cook, stirring, until the onions are slightly soft, about 5 minutes. 10.Add the garlic, bay leaves, chicken broth and water. 11.Bring to a boil. 12.Return the pork chops to the pot. 13.Reduce the heat to medium-low, cover and simmer for 45 minutes. 14.Add the smoked sausage and the potatoes. 15.Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes. 16.Serve with either steamed white rice or rice pilaf.

SAUERKRAUT SMOTHERED WITH PORK CHOPS AND SAUSAGE

Steps:

• In a large skillet or electric frying pan, cook bacon until it just begins to brown. Pour off fat, then add onion. Saute until onion is transparent.
• Stir in sauerkraut, carrots, brown sugar, chicken broth and wine.
• Tie up spices and herbs in a small bag of cheesecloth. Bury in the center of the sauerkraut mixture. Cover and simmer 10 minutes.
• Diagonally score 1 side of each bratwurst. In a separate skillet brown the bratwurst and pork chops.
• After the sauerkraut mixture has simmered 10 minutes, add potatoes, working them down into the mixture. Top with browned bratwurst and pork chops. Cover and simmer 15 minutes.
• Add smoked sausages. Simmer, covered another 15 minutes.
• Remove pouch of seasonings before serving.

SMOTHERED PORK CHOPS AND SAUSAGE

Steps:

• Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
• (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
• Heat the oil in a Dutch oven or large pot over medium-high heat.
• Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
• Remove the pork chops to a platter and 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 pepper.
• Cook, stirring, until the onions are slightly soft, about 5 minutes.
• Add the garlic, bay leaves, chicken broth and water.
• 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, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
• Serve with either steamed white rice or rice pilaf.

SMOTHERED PORK CHOPS

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.

LOUISIANA-STYLE SMOTHERED PORK CHOPS

Steps:

• 1. Saute sausage in a large skillet over medium-high heat until browned.
• 2. Drain sausage, reserving drippings in pan.
• 3. Combine flour, salt, and pepper in a large Ziploc bag; add pork chops. Seal bag and shake to coat.
• 4. Add oil to drippings in skillet.
• 5. Cook pork chops in hot oil over medium-high heat for 3 minutes on each side or until browned.
• 6. Transfer pork chops to a 5 or 6-quart slow cooker.
• 7. Layer vegetables and sausage over pork chops.
• 8. Add broth and thyme.
• 9. Cover and cook on LOW for 6 hours.
• 10. Remove pork chops from slow cooker; cover and keep warm. Increase temperature to HIGH.
• 11. Combine corn starch and 2 tablespoons water, stirring until smooth. Stir corn starch mixture into vegetables in slow cooker.
• 12. Cook, uncovered, 10 more minutes or until thickened.
• 13. Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. Sprinkle vegetables with green onions and serve with hot sauce, if desired.

SMOTHERED PORK CHOPS AND GRITS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoons salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate.
• Add the red onions to the skillet and season with salt. Cook, stirring until lightly browned, 3 minutes. Reduce the heat to medium; stir in the flour and cook, stirring 2 minutes. Add the chicken broth and bay leaf. Cook, stirring, until thickened, about 3 minutes. Add the vinegar, then return pork to the skillet to heat through.
• Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits and 1/2 teaspoons salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
• Remove the pork from the skillet; discard the bay leaf and stir the parsley in the pan sauce. Serve the pork with the grits. Top with the pan sauce and garnish with more parsley.