Smothered Pork Chops

This is an absolutely delicious dish.  Many times pork chops are dry and I was worried, since this recipe calls for thin cut chops, but they are seriously moist and delicious!  It's also pretty spicy, which we love!  My boys even liked the chops, I just served theirs without much sauce.  They also loved the sausage, not the potatoes so much, but we are working on that!  My husband and I loved it so much - it's one of our new favorites!!

Enjoy!
Kirsten

PS:  This recipe comes from The Gluten-Free Table cookbook, by Jilly Lagasse and Jessie Lagasse Swanson

SMOTHERED PORK CHOPS

4 thin-cut pork chops
Emeril's Original Essence Seasoning or Cajun seasoning of your choice, to taste
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
2 tablespoons olive oil, plus more as needed for the roux
2 tablespoons gluten-free all purpose flour blend (we've used Arrowhead Mills)
1 large yellow onion, thinly sliced (about 1 1/2 cups)
3 to 3 1/2 cups chicken stock
1 bay leaf
1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
1 pound gluten-free smoked sausage, sliced
1 medium-size potato, peeled and diced (1 1/3 to 1 1/2 cups)

1)  Season both sides of each pork chop with several sprinkles of Essence Seasoning, salt and pepper.

2)  In a large skillet over medium-high heat, heat the olive oil and sear the chops for 2 to 4 minutes on each side, or until they begin to brown.

3)  Remove the chops from the skillet and set aside.  Lower the heat to medium and add more olive oil until you estimate that there is again about 2 tablespoons of oil in the pan.

4)  Add the flour blend and cook for another 2 to 4 minutes, stirring constantly so the roux doesn't burn.  The mixture should turn the color of light peanut butter.

5)  Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook another 5 minutes, or until the onions have softened and are coated with the roux.

6)  Stir in 2 2/3 cups of the chicken stock until the roux mixture has blended smoothly into the stock.

7)  Return the pork chops to the skillet, along with the bay leaf, and cover.  Simmer on low heat for 30 to 45 minutes, stirring the roux mixture occasionally.  If the gravy becomes too thick, add enough of the remaining chicken stock to thin it out.  If the gravy is too think, incorporate the cornstarch and water mixture to thicken it up.

8)  After the chops have simmered for 30 to 45 minutes, add the sliced sausage and diced potatoes.  Re-season the mixture, re-cover and simmer for an additional 10 to 15 minutes, or until the potatoes are tender.

9)  Remove from the heat and discard the bay leaf.  Serve each chop with a heaping pile of sausage and potatoes along with a healthy spoonful of gravy.

NOTES:

~I ended up using 8 chops and it worked out fine.

~I used a gluten-free Cajun seasoning that I had in the pantry.  I'm sure any g-free Cajun seasoning would be fine!

~I mixed the spices in a Ziploc bag first, then put them onto a plate to roll the meat in them, that made it easy to blend the spices together well.

~I used my favorite gluten-free flour blend, which is on my blog under the "Gluten Free Flour Blends" tab - it's the one from the Gluten-Free Recipes for Kids cookbook (not the one for bread).

~I used Klement's smoked polish sausage.  The package was more than a pound, but I used the whole thing.

~I did use the cornstarch and water to thicken up the gravy.