Pork Chops and Sweet Potato Gravy

4 servings
  • 4 thick pork chops (8 ounces each)
  • Essence, recipe follows
  • Olive oil
  • 2 tablespoons flour
  • 2 cups julienned onions
  • 1 tablespoon minced garlic
  • 1/2 cup pecan pieces
  • 2 cups water
  • Salt and cayenne pepper
  • 1 pound sweet potatoes, baked, peeled, and mashed
  • 3 tablespoons Steen's Pure Cane Syrup
  • 1/4 cup chopped green onions
  • 1 cup fried parsnip strips, recipe follows
  • Garnish:
  • 2 tablespoons chopped green onions
  • 1 tablespoon brunoise red peppers
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
  • Season the pork with Essence. In a saute pan, heat the olive oil. When the oil is hot, sear the chops for 5 minutes on each side. Remove the chops from the pan and set aside. Stir in the flour stirring constantly, for a dark brown roux, about 3 minutes. Add the onions and saute for 5 minutes, or until wilted. Stir in the garlic, pecans and water. Season with salt and cayenne. Bring the liquid up to a boil. Add the sweet potatoes and blend to make the sauce smooth. Stir in the cane syrup and green onions. Return the chops to the pan and reduce the heat to a simmer. Cook for 4 to 5 minutes, basting the chops with the gravy. Garnish with green onions and red peppers.

Essence (Emeril's Creole Seasoning):
  • Combine 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.

  • Fried Parsnip Chips: Using a vegetable peeler cut strips from parsnips. Fry in hot oil until brown and crisp.

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