Ingredients

IngredientsFOR THE GREENS:

• 2 tablespoons olive oil
• 1/4 pound hot andouille sausage, removed from casing and crumbled
• 1 cup sliced yellow onion
• 1 tablespoon minced garlic

• 1 pound collard, mustard, or beet green leaves, or a combination
• 2 cups chicken stock
• 1/2 teaspoon salt

FOR THE RICE:

• 2 tablespoons olive oil
• 1/4 cup small-diced onion
• 1/2 teaspoon minced garlic
• 1 cup long grain white rice

• 2 cups chicken stock or water
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup chopped fresh green onion tops

FOR THE PORK CHOPS:

• 4 (12-ounce) double-cut pork chops
• 2 teaspoons Essence, recipe follows
• 2 teaspoons salt
• 1 teaspoon fresh cracked black pepper

• 2 tablespoons olive oil
• Hickory wood chips
• Special Equipment: stovetop smoker

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

Description

Cooking Channel Serves Up This Hickory-Smoked Pork Chops With Braised Greens And Green Onion Rice Pilaf Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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