• 4 (6-oz) pork chops, bone in
• 1 teaspoon salt, kosher preferred
• 1½ teaspoons freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup cleaned and sliced chanterelles
• 1 tablespoon all-purpose four
• 1½ cups chicken stock
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon créme fraiche
• 1 tablespoon fresh lemon juice

Smothered Pork Chops Wth Chanterelles

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• 1 pound jumbo lump crabmeat, picked over for shells
• ½ cup mayonnaise
• ¼ cup panko
• ¼ cup finely chopped green onions
• 2 tablespoons minced fresh chives
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 ¼ teaspoons salt, plus more for seasoning breading
• ½ teaspoon cayenne
• ¾ teaspoon ground white pepper
• ½ cup flour
• 1 large egg
• 1 tablespoon milk
• 1 cup fine dry breadcrumbs
• Vegetable oil, for frying
• 1 cup Crème Fraiche
• 3 tablespoons lemon juice
• 2 teaspoons yellow mustard seeds
• ½ cup bread and butter pickles, roughly chopped, for garnish
• ½ cup pickled onions, roughly chopped, for garnish

Emeril’s Delmonico Crab Cakes with Mustard Crème Fraiche