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

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