Pan Roasted Pork Chops - olive oil

Method

• Preheat an oven to 375 degrees F.
• In a large skillet over medium high heat, add olive oil.
• Season pork chops with salt, pepper, and Essence.
• Add pork chops to skillet and cook for 3 minutes per side.
• Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
• 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.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• Sauteed Cabbage:
• 2 tablespoons olive oil
• 2 cups diced bacon
• 2 shallots, thinly sliced
• 1 head green cabbage, cored and thinly sliced
• 1/4 cup sherry
• Heat oil in large skillet.
• Add bacon and cook until fat is rendered.
• Add shallots and cabbage and cook until wilted.
• Add the sherry and heat through.