Photo: Pork Chops with Sweet Potato Gravy Recipe
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 pure cane syrup, such as Steen's 100 percent Pure Cane Syrup
- 1/4 cup chopped green onions
- Chopped parsley leaves, for garnish
Directions
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):
- 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
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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By Chef #249259
Albuquerque, NM
on June 27, 2011
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Very good. I thought it might be difficult but was very easy and came together in 1/2 hour. Will make again.
By smile30981_9288902
Aurora, CO
on January 11, 2009
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I'm not much for sweet potatoes but my a few months ago, Supper Club had a Louisiana Theme and I found this in one of Emeril's older cookbooks. GREAT flavors, very rich. I skipped the sugar cane and it was still fabulous. I came on the site tonight to find the recipe to make tonight for dinner
By ilovepsutoo
glen allen, VA
on March 04, 2008
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Good flavor, right combo of sweet, spicy and salty. I didn't have the green onions and I think that would have added a lot to the flavor. Didn't have pure cane syrup so added a combo of watered down maple syrup. Sauce was too thick for me and there was too much of it. Took more time that I would have liked to puree the sweetpotatoes in food processor.
Next time I'll use the green onions, pure cane or Caro syrup, canned sweet potatoes for easier pureeing in the processor & maybe some sweet potato soup (see the health food aisle in the store to thin the sauce. Or make some rice or garlic bread on the side to soak the sauce.
Read all 16 reviews