Smothered Pork Chops With Apples, Onions And Cabbage - cooking recipe

Ingredients

4 double cut pork chops
2 teaspoons kosher salt
1/4 cup all-purpose flour
1/2 cup olive oil
2 granny smith apples, peeled, cored and cut into thick wedges
2 cups thinly sliced onions
3 lbs savoy cabbage (1 head) or 3 lbs napa cabbage (1 head)
1 cup chicken stock
1 cup calvados
1/2 teaspoon caraway seed
2 bay leaves
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped marjoram

Preparation

Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
Serve the pork chops with the cabbage and pan juices.
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.