Emeril's Creole Pork Chops with Kicked Up White Beans
Ingredients
For the Kicked Up White Beans
3 tbsp olive oil
1 medium onion, chopped
1 celery rib, minced
1 bell pepper, chopped
2 tsp Emeril's Original Essence seasoning, or to taste
4 oz tasso or smoked ham, chopped
8 garlic cloves, minced
1 (16 oz) can Blue Runner Creole Cream Style Navy Beans, spicy or regular
½ cup water
For the Pork Chops
4–6 thick-cut pork chops
1 tbsp olive oil
Additional Emeril's Original Essence seasoning, to taste
Salt and freshly ground black pepper
Up to ½ cup water or chicken broth, for optional deglazing
For Serving
¼ cup sliced green onions
Cooked white rice, optional
Step By Step
1️⃣ Start With The Holy Trinity
Heat 3 tablespoons olive oil in a Dutch oven or deep sauté pan over medium-high heat. Add the onion, celery, and bell pepper. Season with Emeril's Essence and cook until softened and lightly caramelized.
2️⃣ Build That Creole Flavor
Add the chopped tasso or smoked ham and minced garlic. Cook for about 2 minutes, until fragrant. This is where the flavor really starts to build.
3️⃣ Kick Up Those Beans
Stir in both cans of Blue Runner beans and ½ cup water. Simmer for 10–15 minutes, stirring occasionally, until the beans are creamy and the flavors come together.
4️⃣ Sear Those Pork Chops
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Season the pork chops generously with Essence, salt, and pepper. Sear for 3–4 minutes on the first side, then flip and continue cooking until the centers reach at least 145°F. Cooking time will depend on thickness. Rest the chops for at least 3 minutes.
5️⃣ Don't Forget The Pan Drippings
For an optional extra layer of flavor, deglaze the pork chop skillet with a splash of water or chicken broth, scraping up those delicious browned bits.
6️⃣ Plate It Up
Spoon the creamy white beans onto your plates, add the pork chops, and finish with sliced green onions. Drizzle with pan juices and serve with fluffy white rice if you're feeling extra hungry.
