- 4 bone-in center-cut pork loin chops, about 12 ounces each
- 1/2 cup dry white wine
- 1/4 cup plus 1/3 cup olive oil
- 2 teaspoons liquid concentrate crab and shrimp boil (recommended: Zatarain's)
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, smashed
- 1 bay leaf
- 1 cup dry bread crumbs
- 1/2 cup masa harina
- 1 1/2 cups finely grated Parmesan
- 1 tablespoon Emeril's Original Essence
- 1/3 cup olive oil
- Cheesy Potatoes au Gratin 
- Bacon-Smothered Green Beans 
- In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, garlic, and bay leaf. Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
- In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence. Shake to mix.
- Remove the pork chops from the marinade and shake to remove any excess. One at a time, add the chops to the dry mixture and shake until evenly coated. Remove, place on a large plate, and refrigerate for 15 minutes.
- In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat. Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
- Remove from the pan and serve immediately on top of slices of the Cheesy Potatoes au Gratin, with Bacon-Smothered Green Beans on the side.