Pork chops with white beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | pork chops -; (6 oz ea) | |
| 1 | bayou blast; see * note | |
| 2.00 | tablespoon | olive oil |
| 1.00 | cup | chopped onion |
| ½ | cup | chopped celery |
| ½ | cup | chopped green pepper |
| 2.00 | tablespoon | minced garlic |
| 3.00 | cup | dried white beans; soaked overnight |
| 1.00 | cup | chopped tomatoes |
| 3.00 | bay leaves | |
| 6.00 | cup | mild stock |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Season pork chops with Bayou Blast. Heat oil over medium-high heat in a Dutch oven or heavy, deep pot and brown chops on both sides; remove to a plate. Reduce heat, add celery, onions, green pepper and garlic, and sweat until tender. Stir in beans, tomatoes, bay leaf and stock and return pork chops to pot. Bring to a boil, cover, reduce heat and simmer on very low heat all day, or until beans are very tender.
Adjust seasonings. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-081 broadcast 02-14-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
08-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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