Pork Chops with Sweet Potato Gravy

4 servings
  • 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 pure cane syrup, such as Steen's 100 percent Pure Cane Syrup
  • 1/4 cup chopped green onions
  • Chopped parsley leaves, for garnish
  • 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 chops with the Essence.

  • In a large skillet, heat the oil over medium-high heat. Add the chops and cook until brown, 3 to 4 minutes per side. Transfer the chops to a warm platter and cover to keep warm.

  • Reduce the heat to medium. Add the flour and, stirring constantly, cook until the roux is dark brown, the color of chocolate, about 3 minutes. Add the onions 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 until the pork is cooked through, 4 to 5 minutes, basting the chops with the gravy.

  • Remove from the heat and serve immediately. Garnish with parsley.

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.

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