TLC Cooking "Emeril's Pork Chops with Sweet Potato Gravy"

Emeril's Pork Chops with Sweet Potato Gravy

DCL

YIELD 4 servings

INGREDIENTS

4 thick	pork chops, 6 to 8-ounces each
2 teaspoons	Essence
2 tablespoons	vegetable oil
1 1/2 cups	thinly sliced onions
2 cups	chicken stock
1 teaspoon	salt
1/4 teaspoon	cayenne
1 pound	sweet potatoes, baked, peeled, and mashed (about 1 1/2 cups)
3 tablespoons	brown sugar
1/2 cup	pecan pieces, toasted
1/4 cup	chopped green onions
Chopped parsley leaves, for garnish

PREPARATION:

Method:

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 onions and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the stock, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes, blending, to make a smooth mixture. Stir in the brown sugar, pecans 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. Serve Pork Chops with Sweet Potato Gravy.
Editor's Note: Look for hormone-free pork and organic, locally-grown vegetables—try at your local farmers' market.

This recipe appears in: Pork

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