• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 4 thick pork chops, 6 to 8-ounces each
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups thinly sliced onions
  • 1/2 cup pecan pieces
  • 2 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 pound sweet potatoes, baked, peeled, and mashed (about 1 1/2 cups)
  • 3 tablespoons pure cane syrup
  • 1/4 cup chopped green onions
  • Chopped parsley leaves, for garnish


  • Season the pork chops with Cajun seasoning
  • 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 flour.
  • Stirring constantly, cook until roux is the color of chocolate, about 3 minutes. Add the onions and cook, stirring occasionally, for 5 to 6 minutes.
  • 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.
  • Simmer until the pork is cooked through, 4 to 5 minutes, basting the chops with the gravy.
  • Remove from the heat and serve immediately. Garnish with parsley.


This comes from the TV chef Emeril Lagasse. My entire family loves this dish.

Categories: Pork 

Author Credit: Emeril Lagasse

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