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CATEGORY CUISINE TAG YIELD
Meats New, Text, Import 1 Servings

INGREDIENTS

2 8-ounce pork chops
1 tb Creole spice
1 tb Oil,; for cooking
2 Meaty ham hocks, meat removed; and diced
1/2 c Chopped celery
1/2 c Chopped green pepper
1 c Chopped onion
6 Cloves garlic,; sliced
3 c Chicken or pork stock
2 tb Cornstarch
Thinly-sliced green onions,; for garnish

INSTRUCTIONS

Season pork chops with Creole spice. Heat oil in a sautJ 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 stock, bring
to a boil and reduce by half, turning pork chop occasionally. In a small
bowl mix cornstarch with 1/3 cup of water. Stirring sauce constantly,
slowly pour in cornstarch mixture and boil for 2 minutes, stirring, until
thickened. Reduce heat and adjust seasonings and serve. Garnish with green
onions.
Yield: 2 servings
Recipe By     :ESSENCE OF EMERIL SHOW#EE069
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 09:27:24 -0500
From: Meg Antczak <meginny@frontiernet.net>

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