Pork Chops and Sweet Potato Gravy

Total Time:
1 hr 45 min
Prep:
20 min
Cook:
1 hr 25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 thick pork chops, 6 to 8 ounces each
  • 2 teaspoons Essence, recipe follows
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups thinly sliced onions
  • 1/2 cup pecan pieces
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 pound sweet potatoes, baked, peeled and mashed (about 1 1/2 cups)
  • 3 tablespoons Steen's 100 percent Pure Cane Syrup
  • 1/4 cup chopped green onions
  • 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 thyme
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.

Yield: 2/3 cup

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


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