Pork Chops With White Beans

Recipe Ingredients

4		Pork chops - (6 oz ea)
		Bayou Blast - see * Note
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped green pepper
2 tablespoons	30ml	Minced garlic
3 cups	480g / 16oz	Dried white beans - soaked overnight
1 cup	62g / 2.2oz	Chopped tomatoes
3		Bay leaves
6 cups	1422ml	Mild stock
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-081 broadcast 02-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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