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1/1 Photo of Smothered Pork Chops and Sausage
1 hrs 15 mins
Saw Emeril Lagasse prepare this on FoodTV and I could practically smell it and taste it through the screen. It was as fabulous as I thought it was going to be. I think you could use the same basic sauce for chicken and shrimp dishes as well. The sauce is to die for! Adapted from recipe in "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch.
Units: US | Metric
Serving Size: 1 (585 g)
Servings Per Recipe: 4