Slow-Cooked White Beans with Pan-Fried Pork Chops and Caramelized Onions (Emeril Lagasse) Recipe

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Slow-Cooked White Beans with Pan-Fried Pork Chops and Caramelized Onions (Emeril Lagasse)
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  1. Season the chops on both sides with 2 tablespoons of the Essence.
  2. Combine the flour, cornstarch and remaining tablespoon of Essence in a shallow bowl. Dredge the pork chops in the flour mixture.
  3. 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.
  4. 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.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Slow-Cooked White Beans:
  10. 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.
  11. 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.
  12. 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.
  13. Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops.
  14. Yield: 6 servings
  15. Caramelized Onions:
  16. 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.
  17. Yield: 2 cups
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Nutrition Facts

Per ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.5
  • 25

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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