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  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 1 min

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Ingredients

For 4 Servings

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Directions

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  • 1 Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
  • 2 Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
  • 3 Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
  • 4 Serve the pork chops with the cabbage and pan juices.
  • 5 Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 6 2 1/2 tablespoons paprika
  • 7 2 tablespoons salt
  • 8 2 tablespoons garlic powder
  • 9 1 tablespoon black pepper
  • 10 1 tablespoon onion powder
  • 11 1 tablespoon cayenne pepper
  • 12 1 tablespoon dried oregano
  • 13 1 tablespoon dried thyme
  • 14 Combine all ingredients thoroughly.

Directions

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1. Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
2. Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
3. Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
4. Serve the pork chops with the cabbage and pan juices.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly.
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