Veal chops with sweet potato gravy

4 servings

Ingredients

Quantity Ingredient
4.00 veal chops -; (10 to 12 oz ea)
1 emeril’s essence; see * note
1 oil
¼ cup chopped onion
2.00 tablespoon chopped celery
2.00 tablespoon chopped carrot
1½ tablespoon flour
1.00 quart dark chicken stock
1.00 cup small-diced sweet potatoes; peeled
½ cup toasted pecans
1 salt; to taste
1 freshly-ground black pepper; to taste
1 steen's cane syrup molasses; to taste
1.00 cup fried parsnip strips
2.00 tablespoon chopped green onions
2.00 tablespoon brunoise red peppers
1.00 cup mashed potatoes; hot

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

In a medium sauce pot, heat 2 tablespoons of oil. Add the onions, carrots, and celery, cook for 5 minutes or until the vegetables are tender and begin to brown. Dust the vegetables with flour, stir to coat all the vegetables and cook for 2 to 3 minutes or until the flour begins to brown. Add the stock, stirring to incorporate. Bring to a boil, reduce the heat to medium-high and simmer for 10 minutes.

Add the sweet potatoes to the gravy and cook until tender, about 10 minutes. Adjust the seasonings and sweetened to your liking with the cane syrup. For the chops: Heat a large cast-iron skillet on high heat. Season the veal chops on both sides with Emeril’s Essence. Add the veal chops to the hot skillet. Sear for 3 to 4 minutes or until a nice crust is formed to seal in the juices. Flip the veal chops, repeating the process on the other side. Reduce the heat to medium low. Add the gravy to the pan. As the veal chops cook, continue to coat them with the gravy as well as flipping them occasionally to insure even cooking. If the gravy is too thick, add additional stock to thin the gravy. Cook the chops for 10 to 12 minutes for medium doneness. To assemble, place a mound of the hot mashed potatoes in the center of the plate. Prop the veal chops against the potatoes.

Spoon the gravy over the top of the chop and around the rim. Garnish with the fried parsnip strips, green onions, and red peppers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2300 broadcast 02-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-11-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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