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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Mustard-Crusted Pork Chops with Asparagus-Potato Salad

    Recipe courtesy of Food Network Kitchen