2012年2月11日星期六

Looking for a recipe for smothered porkchop with cabbage..?

seen this made on foodnetwork, having trouble finding the recipe..I would love to make this for sunday dinner
Looking for a recipe for smothered porkchop with cabbage..?
Texas SMOTHERED PORK CHOP WITH CABBAGE



2 lg. heads cabbage

5 pork chops

2 tbsp. Tony Chacheres seasoning

3/4 c. cooking oil

1 gallon water



Clean and wash cabbage leaves. Put water and cabbage in stock pot and boil until tender. Drain cabbage well in strainer. Fry pork chops in black iron fry pan until brown. Cut pork chops in small pieces. In frying pan with grease from pork chops, put cabbage and smother down. After cabbage is smothered down a little and excess water evaporates, add pork chops and seasoning. Cook cabbage until brown. Take about 1 1/2 hours.
Reply:Smothered Pork Chops with Apples, Onions and Cabbage

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril Live

Episode: Real Men Cook



4 double cut pork chops

2 teaspoons Essence, recipe follows

2 teaspoons kosher salt

1/4 cup all-purpose flour

1/2 cup olive oil

2 Granny Smith apples, peeled, cored and cut into thick wedges

2 cups thinly sliced onions

3 pounds savoy or napa cabbage (1 head)

1 cup chicken stock

1 cup Calvados

1/2 teaspoon caraway seeds

2 bay leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon freshly chopped thyme leaves

1 teaspoon freshly chopped marjoram



Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.



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.



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.



Serve the pork chops with the cabbage and pan juices.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme



Combine all ingredients thoroughly.



Yield: 2/3 cup



Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Reply:SMOTHERED PORK CHOPS AND CABBAGE



1/4 c. cooking oil

5 to 6 pork chops

2 med. heads cabbage, cut up

1/4 c. butter

1 c. water

Salt and pepper to taste



In Dutch oven, brown pork chops in oil. Add cabbage and salt and pepper. Continue cooking until cabbage wilts. Stir; add butter and 1/2 of the water. Cover tightly, reduce heat, and steam until water is absorbed, then add remaining water. Cover tightly again and simmer approximately 10 minutes. Serve over rice.

没有评论:

发表评论