Slow-Cooked White Beans with Pan-Fried Pork Chops and Caramelized Onions

Recipe courtesy Emeril Lagasse, 2002

6 (8-ounce) center-cut pork chops
2 tablespoons Essence, plus 1 tablespoon, recipe follows
3/4 cup all-purpose flour
1/4 cup cornstarch
Salt and freshly ground black pepper
Slow-Cooked White Beans, recipe follows
Caramelized Onions, recipe follows
6 sprigs fresh thyme, garnish

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.


Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or
container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Slow-Cooked White Beans:
3/4 pound dried Great Northern beans, picked over to remove any broken beans and stones
1/2 pound bacon, diced
1 cup chopped yellow onions
1 teaspoon cayenne pepper
1 teaspoon Essence
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons minced garlic
1 (14 1/2-ounce) can chopped tomatoes, with their juices
1 (12-ounce) bottle lager or ale
1/2 cup cane syrup or molasses
1/2 cup packed light brown sugar
1/2 cup chicken stock
1/2 cup Canadian whiskey
2 tablespoons whole grain mustard
1 tablespoon Worcestershire sauce
2 bay leaves


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.

Yield: 6 servings


Caramelized Onions:
4 ounces unsalted butter
2 pounds yellow onions, peeled and very thinly sliced 
2 teaspoons chopped fresh thyme
Salt


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. 

Yield: 2 cups