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The King's Creole Fried Pork Chops with Mashed Sweet Potatoes and Caramelized Apples and Southern Cooked Greens
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1 1/2 pounds sweet potatoes, peeled and quartered
Salt and freshly ground black pepper
5 tablespoons butter
1/4 cup heavy cream
1 teaspoon vanilla extract
4 pork loin chops 2-inches thick
Creole seasoning, recipe follows
2 cups seasoned flour
3/4 cup vegetable oil
3 Granny Smith apples, peeled, cored and sliced 1/4-inch thick
1 tablespoon lemon juice
2 tablespoons cane syrup
1 tablespoon bourbon
1 recipe Southern Cooked Greens, recipe followsPreheat the oven to 400 degrees F. To a pot of boiling water, add salt and potatoes and cook for 20 minutes until tender. Drain the potatoes and place in a large bowl. Mash the potatoes and add 3 tablespoons butter, cream, vanilla, salt and pepper. Set aside and keep warm. To a large hot ovenproof saute pan, add 1/2 cup of the oil and heat. Season the pork chops with Creole seasoning. Dredge the pork chops in the seasoned flour, shaking off any excess. Place the pork chops in the oil and pan fry until golden brown on both sides, about 4 minutes per side. Remove the pan from the heat and place in the preheated oven. Cook for 10 to 15 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and let rest for 5 minutes. To a hot saute pan, add the remaining 2 tablespoons of butter and melt. Add apples and saute for 5 minutes, until beginning to soften. To the apples, add lemon juice, cane syrup and bourbon and cook until apples are caramelized. To Finish: Place the potatoes on a large platter. Top with the fried pork chops and top with the apples. Plate with the southern cooked greens.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thymeCombine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.SOUTHERN COOKED GREENS:
1/2 pound bacon
3 cups julienne onions
Salt and pepper
Pinch cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
1 (12-ounce) bottle Dixie Beer
1/4 cup rice wine vinegar
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmedIn a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes Yield: 8 servings
Other Recipes from this Episode
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