Pork chops and sweet potato gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Thick pork chops (8 ounces | |
| Each) | ||
| Essence | ||
| Olive oil | ||
| 2 | tablespoons | Flour |
| 2 | cups | Julienned onions |
| 1 | tablespoon | Minced garlic |
| ½ | cup | Pecan pieces |
| 2 | cups | Water |
| Salt and cayenne pepper | ||
| 1 | pounds | Sweet potatoes, baked, |
| Peeled, and mashed | ||
| 3 | tablespoons | Steen's Pure Cane Syrup |
| ¼ | cup | Chopped green onions |
| 1 | cup | Fried parsnip strips |
| 2 | tablespoons | Chopped green onions |
| 1 | tablespoon | Brunoise red peppers |
Directions
Season the pork with 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.
Yield: 4 servings