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

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