Pork Chops With Ham Hock Gravy

Recipe Ingredients

2		Pork chops - (8-oz ea)
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 tablespoon	15ml	Oil - for cooking
2		Meaty ham hocks - meat removed, diced
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped green pepper
1 cup	62g / 2.2oz	Chopped onion
6		Garlic cloves - sliced
3 cups	711ml	Pork Stock - see * Note
		(or 3 cups chicken stock)
2 tablespoons	30ml	Cornstarch
		Thinly-sliced green onions - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Pork Stock" recipes which are included in this collection.

Season pork chops with Bayou Blast. Heat oil in a saute pan and sear pork until golden brown, 4 to 5 minutes per side. Add meat from ham hock (reserve bone for another use), celery, green pepper, onion and garlic. Using a wooden spoon, stir vegetables, scraping bottom of pan to incorporate any browned bits. When vegetables are tender, add Pork Stock (or chicken stock), bring to a boil and reduce by half, turning pork chops occasionally.

In a small bowl mix cornstarch with 1/3 cup of water. Stirring sauce constantly, slowly pour in this cornstarch mixture and boil for 2 minutes, stirring, until thickened. Reduce heat and adjust seasonings and serve. Garnish with green onions.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-069 broadcast 11-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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