Season the chops on both sides with 2 tablespoons of the Essence.
Combine the flour, cornstarch and remaining tablespoon of Essence in a shallow bowl. Dredge the pork chops in the flour mixture.
In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side. Remove and drain on paper towels. Season lightly with salt and pepper.
To serve, spoon the beans into the center of 6 large plates. Top with the pork chops and spoon the onions over the chops. Garnish each plate with thyme and serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Slow-Cooked White Beans:
In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside.
In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes.
Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans.
Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops.
Yield: 6 servings
Caramelized Onions:
In a large skillet or saute pan, melt the butter over medium high heat. Add the onions and lower the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Add the thyme and salt to taste, and stir. Remove from the heat and keep warm until ready to serve.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	986.39 Kcal (4130 kJ)
Calories from fat	490.51 Kcal
		% Daily Value*
Total Fat	54.5g	84%
Cholesterol	81.49mg	27%
Sodium	3709.98mg	155%
Potassium	1450.58mg	31%
Total Carbs	93.49g	31%
Sugars	20.44g	82%
Dietary Fiber	18g	72%
Protein	28.88g	58%
Vitamin C	9.4mg	16%
Vitamin A	0.3mg	9%
Iron	5.5mg	31%
Calcium	205.8mg	21%

Amount Per 100 g
Calories	229.85 Kcal (962 kJ)
Calories from fat	114.3 Kcal
		% Daily Value*
Total Fat	12.7g	84%
Cholesterol	18.99mg	27%
Sodium	864.52mg	155%
Potassium	338.02mg	31%
Total Carbs	21.79g	31%
Sugars	4.76g	82%
Dietary Fiber	4.19g	72%
Protein	6.73g	58%
Vitamin C	2.2mg	16%
Vitamin A	0.1mg	9%
Iron	1.3mg	31%
Calcium	47.9mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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