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Ingredients

• 22 saltine crackers, finely crushed (or bread crumbs)
• 3/4 cup plus 2 tablespoons flour
• 1 teaspoon salt, divided, plus more for seasoning
• 3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning
• 3/4 teaspoon Emeril's Original Essence, recipe follows
• 3/4 teaspoon baking powder
• 2 large eggs
• 3 cups plus 1/3 cup whole milk
• 8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each)
• 2 to 2 1/2 cups vegetable oil
• 8 ounces cooked and crumbled andouille sausage
• buttermilk mashed potatoes, recipe follows
• Emeril's ESSENCE creole seasoning (also referred to as Bayou Blast):
• 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 and Morrow, 1993.
• buttermilk Mashed Potatoes:
• 2 pounds idaho potatoes, peeled and cut into 1-inch pieces
• 1 1/4 cups buttermilk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Description

Http://www.foodnetwork.com/recipes/emeril-lagasse

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