Emeril's Pork Chops with Sweet Potato Gravy

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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.

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