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1
In a large resealable plastic bag, combine the wine, 1/4 cup of the oil, the crab boil, pepper, cayenne, garlic, and bay leaf.
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2
Add the pork chops and marinate, refrigerated, turning occasionally, for 2 to 4 hours.
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3
In a clean, large plastic bag, combine the bread crumbs, masa harina, Parmesan, and Essence.
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4
Shake to mix.
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5
Remove the pork chops from the marinade and shake to remove any excess.
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6
One at a time, add the chops to the dry mixture and shake until evenly coated.
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7
Remove, place on a large plate, and refrigerate for 15 minutes.
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8
In a large skillet or saute pan, heat the remaining 1/3 cup of oil over medium-high heat.
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9
Add the chops and cook until golden brown and cooked through, 5 to 6 minutes per side.
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10
Remove from the pan and serve immediately on top of portions of the Cheesy Potatoes au Gratin.
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11
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12
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): Combine all ingredients thoroughly.
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13
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14
Cheesy Potatoes au Gratin:
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15
Preheat the oven to 400 degrees F. Lightly grease a medium gratin dish with butter.
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16
Cover the bottom of the pan with an overlapping layer of potatoes.
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17
Lightly season with salt and pepper and top with a sprinkling of cheese (about 2 tablespoons).
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18
Continue layering potatoes, seasoning, and cheese, ending with the remaining cheese on top.
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19
Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream.
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20
Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.
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21
Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10 minutes.
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22
Remove from the oven and let rest 10 minutes before cutting into portions.
