Pork chops with ham hock gravy
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pork chops -; (8-oz ea) | |
| 1.00 | tablespoon | bayou blast - {emeril's creole seas; oning}, see * |
| 1.00 | tablespoon | oil; for cooking |
| 2.00 | meaty ham hocks; meat removed, diced | |
| ½ | cup | chopped celery |
| ½ | cup | chopped green pepper |
| 1.00 | cup | chopped onion |
| 6.00 | garlic cloves; sliced | |
| 3.00 | cup | pork stock; see * note |
| 1 | (or 3 cups chicken stock) | |
| 2.00 | tablespoon | cornstarch |
| 1 | thinly-sliced green onions; for garnish | |
Directions
* 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 ⅓ 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-069 broadcast 11-08-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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