09/13/2026
This Sunday Supper is brought to you by our friends Blue Runner Foods.
Emeril’s Creole Pork Chops with Kicked Up White Beans
4 tablespoons olive oil
1 medium onion, chopped
1 rib celery, minced
1 bell pepper, chopped
2 teaspoons Emeril’s Original Essence, or to taste (plus for pork chops)
4 ounces chopped tasso or smoked ham
8 cloves garlic, minced
One 26 ounce can Blue Runner Creole Cream Style Navy Beans with Creole Mirepoix
One 16-ounce can Blue Runner Creole Cream Style Navy Beans (spicy or regular)
½ cup water
¼ cup sliced green onions
4 to 6 thick-cut pork chops
½ cup water or chicken broth
Cooked white rice, for serving (optional)
Heat a Dutch oven or sided sauté pan over medium high heat and add 3 tablespoons of the olive oil. When hot, add the onion, celery, bell pepper, and season with the Essence. Cook until vegetables are soft and lightly caramelized. Add the tasso and garlic and cook until fragrant, about 2 minutes. Add both cans of the beans and the water, stir, and cook until flavors come together and beans have the desired consistency, 10 to 15 minutes.
Heat a large sauté pan over medium heat until hot, then add the remaining olive oil. Season the pork chops on both sides with Essence, salt, and pepper, and add the pork chops. Cook, in batches if necessary, until golden brown on the first side, 3 to 4 minutes, then turn and cook on the second side until the desired temperature, (timing will depend on the thickness). An instant thermometer inserted into the center should read 135-138 degrees F. Remove the pork chops from the sauté pan and allow to rest briefly before serving. Repeat with any remaining pork chops. Serve the pork chops next to a helping of the white beans (and rice, if desired). Garnish with green onions.
Optional step: Deglaze the pan briefly with a splash of water if desired; these pan drippings are delicious drizzled over the pork chops and white beans.
Serves 4 to 6
