This is an Emeril Lagasse recipe that I'm submitting for Joelen's monthly Chef Spotlight.
Pan Roasted Pork Chops
2 tablespoons olive oil
4 double cut pork chops
Salt and freshly ground black pepper
Essence, recipe follows
Preheat an oven to 375 degrees F.
In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F.
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. Store in an airtight container for up to six months.
Yield: 2/3 cup
- This is one of the easiest meals to prepare, and I love it for that reason. If you mix your Essence ahead of time, you don't even need to mess with the spice rack before cooking! Fab. Truly, truly fab.
- This is great for fall because it's quick, but warm and filling. It's also an awesome break from your stock of casseroles!
- Go ahead and giggle when you think of "Emeril's Essence." I did, but then again, I'm an overgrown 5-year-old.