Slow-Cooked Beans, Pan-Fried Pork Chops, Caramelized Onions

Recipe Ingredients

6		Center-cut pork chops - (8 oz ea)
3 tablespoons	45ml	Essence - divided
		= (see Bayou Blast recipe)
3/4 cup	46g / 1.6oz	All-purpose flour
1/4 cup	15g / 0.5oz	Cornstarch
		Salt - to taste
		Freshly-ground black pepper - to taste
		Slow Cooked White Beans
3/4 lb	340g / 11oz	Dried Great Northern beans - picked over to
		Remove any broken beans and stones
1/2 lb	227g / 8oz	Bacon - diced
1 cup	62g / 2.2oz	Chopped yellow onions
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Essence
		= (see Bayou Blast recipe)
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 teaspoons	10ml	Minced garlic
1		Chopped tomatoes - (14 1/2 oz) - with their juices
1		Lager or ale - (12 oz)
1/2 cup	164g / 5.8oz	Cane syrup or molasses
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
1/2 cup	118ml	Chicken stock
1/2 cup	118ml	Canadian whiskey
2 tablespoons	30ml	Whole grain mustard
1 tablespoon	15ml	Worcestershire sauce
2		Bay leaves
		Caramelized Onions
4 oz	113g	Unsalted butter
2 lbs	908g / 32oz	Yellow onions - peeled, and
		Thinly sliced
2 teaspoons	10ml	Chopped fresh thyme
		Salt - to taste
		Garnish
6 sections		Fresh thyme - garnish

Recipe Instructions

Season the chops on both sides with 2 tablespoons of the Essence.

Combine the flour, cornstarch and remaining tablespoon of Essence in a shallow bowl. Dredge the pork chops in the flour mixture.

In a large cast-iron skillet or saute pan, heat the oil over high heat. Add the pork chops in batches and cook until golden brown and medium, 5 to 6 minutes per side. Remove and drain on paper towels. Season lightly with salt and pepper.

To serve, spoon the beans into the center of 6 large plates. Top with the pork chops and spoon the onions over the chops. Garnish each plate with thyme and serve immediately.

For the Slow-Cooked White Beans: In a large pot, place the beans and cover with water by 3 inches. Bring to a boil. Reduce the heat to medium-low and simmer, covered, until the beans are just tender, about 1 hour and 20 minutes, stirring occasionally. Drain and set aside.

In a large pot, cook the bacon over medium-high heat until brown and the fat is rendered, about 6 minutes. Add the onions, cayenne, Essence, salt and pepper, and cook, stirring, until the onion is soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the tomatoes and their juices, and cook for 2 minutes.

Add the beer, syrup, sugar, stock, whiskey, mustard, Worcestershire and bay leaves. Stir well and cook for 1 minute. Add the beans and bring to a boil. Reduce the heat to medium-low and simmer covered for 1 hour, stirring occasionally. Remove the lid and continue to simmer until tender, about 30 minutes to 1 hour, stirring occasionally and adding more water as needed to cover the beans.

Remove from the heat and adjust seasoning, to taste. Serve with the Pan-Fried Pork Chops.

For the Caramelized Onions: In a large skillet or saute pan, melt the butter over medium-high heat. Add the onions and lower the heat to medium-low. Cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Add the thyme and salt to taste, and stir. Remove from the heat and keep warm until ready to serve. (Makes 2 cups)

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F04) - from the TV FOOD NETWORK

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