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Pork Chops and Sweet Potato Gravy

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    MineralsCopper, Natrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 thick pork chops (6 to 7 ounces each)

    2. 2 teaspoons Rustic Rub

    3. 2 tablespoons vegetable oil

    4. 2 tablespoons flour

    5. 1 1/2 cups thinly sliced onions

    6. 1/2 cup pecan pieces

    7. 2 cups water

    8. 1 teaspoon salt

    9. 1/4 teaspoon cayenne

    10. 1 pound sweet potatoes, baked, peeled, and mashed (about 1 1/2 cups)

    11. 3 tablespoons Steenís 100% Pure Cane Syrup

    12. 1/4 cup chopped green onions

    Instructions Jump to Ingredients ↑

    1. Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.

    2. Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is dark brown, the color of chocolate. Add the onions and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat, and simmer for 4 to 5 minutes, basting the chops with the gravy.

    3. Serve immediately.

    4. Yield : 4 servings

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