Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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Slow Cooked White Beans With Pan Fried Pork Chops And Caramelized Onions

  • Yield: 6 servings



  • 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.