Emeril'S Smothered Pork Chops

• 8 pork chops, thin cut, about 1/2-inch thick (about 3 pounds)
• 2 teaspoons Emeril's Original Essence
• 1/2 cup olive oil
• 1/4 cup flour, plus 2 T
• 4 cups onions, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon garlic, chopped
• 4 bay leaves
• 3 1/2 cups chicken stock
• 3/4 cup water, plus 2 T
• 1 lb smoked sausage, cut into 1-inch slices (or andouille)
• 1 lb potato, peeled and cut into 1-inch cubes

1. Season both sides of the chops with Essence.
2. Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
3. Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover and simmer for 45 minutest. Add the smoked sausage and the potatoes. Bring to a boil, reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves. Remove from the heat. Serve with rice, or cabbage.

pork chops, olive oil, flour, onions, salt, pepper, garlic, bay leaves, chicken stock, water, sausage, potato

Taken from www.food.com/recipe/emerils-smothered-pork-chops-436124 (may not work)