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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