Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Cajun Cookin'
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Total:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min
Yield:
4 servings
Level:
Easy

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Directions

Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.

Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.

Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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