Pork Chops And Sweet Potato Gravy

Recipe Ingredients

4		Pork chops - (8 ozs ea) - thich chops
		Emeril's Essence - see * Note
		Olive oil
2 tablespoons	30ml	Flour
2 cups	125g / 4.4oz	Julienned onions
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Pecan pieces
2 cups	474ml	Water
		Salt - to taste
		Cayenne pepper - to taste
1 lb	454g / 16oz	Sweet potatoes - baked, peeled, and mashed
3 tablespoons	45ml	Steen's Pure Cane Syrup
1/4 cup	15g / 0.5oz	Chopped green onions
1		Creamy Grits - see * Note
1 cup	237ml	Fried parsnip strips
2 tablespoons	30ml	Chopped green onions
1 tablespoon	15ml	Brunoise red peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" and "Creamy Grits" recipes which are included in this collection.

Season the pork with Emeril's 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.

Mound the Creamy Grits in the center of the plate. Lay the chops against the grits. Spoon the sauce over the chops and garnish with a pile of parsnips, green onions and peppers.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2450 broadcast 01-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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