| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | Thick pork chops, 8 ounces | |
| each | ||
| Essence | ||
| Olive oil | ||
| 2 | T | Flour |
| 2 | c | Julienned onions |
| 1 | T | Minced garlic |
| 1/2 | c | Pecan pieces |
| 2 | c | Water |
| Salt and cayenne pepper | ||
| 1 | lb | Sweet potatoes, baked |
| peeled and mashed | ||
| 3 | T | Steen's Pure Cane Syrup |
| 1/4 | c | Chopped green onions |
| 1 | c | Fried parsnip strips |
| 2 | T | Chopped green onions |
| 1 | T | Brunoise red peppers |
INSTRUCTIONS
Season the pork with Essence. In a saute pan, heat the olive oil. When the oil is hot, sear the chops for 5 minutes on each side. Remove the chops from the pan and set aside. Stir in the flour stirring constantly, for a dark brown roux, about 3 minutes. Add the onions and saute for 5 minutes, or until wilted. Stir in the garlic, pecans and water. Season with salt and cayenne. Bring the liquid up to a boil. Add the sweet potatoes and blend to make the sauce smooth. Stir in the cane syrup and green onions. Return the chops to the pan and reduce the heat to a simmer. Cook for 4-5 minutes, basting the chops with the gravy. Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2350 Posted to MC-Recipe Digest V1 #274 Date: Sat, 2 Nov 1996 13:21:29 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 2438
Calories From Fat: 713
Total Fat: 82.6g
Cholesterol: 245.5mg
Sodium: 224.2mg
Potassium: 2632mg
Carbohydrates: 294.1g
Fiber: 20.7g
Sugar: 17.6g
Protein: 127.1g