Really Smothered Pork Chops

8 (½-inch) pork chops (I only use center cut, bone-in.)

2 tsp. seasoned salt (I prefer Emeril’s Original Essence®)

¼ -½ c. olive oil

6 T. flour

4 c. sliced onions

salt and pepper

1-2 T. minced garlic

4 bay leaves

3½ c. chicken stock

scant 1 c. water

1 l. sliced smoked sausage or andouille

1 lb. Idaho potatoes, cubed

Directions:

Season chops with seasoning.

Heat oil in a large Dutch oven.

Brown chops on both sides.

Drain and set aside.

Reduce the heat to medium and add the flour.

Stir constantly until the roux is the color of toffee.

       Add the onions, salt and pepper, stirring until the onions are soft.

Add the garlic, bay leaves, stock, and water.

Bring to a boil.

Return chops to the pot.

Reduce heat and simmer for 45 minutes.

Add the sausage and potatoes.

                  Bring to a boil, reduce heat and cook, uncovered, stirring occasionally, until potatoes are tender.

Remove bay leaves before serving.

Yield: 4-6 servings