| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Thick pork chops; (8 ounces each) |
|
|
Essence |
|
|
Olive oil |
| 2 |
tb |
Flour |
| 2 |
c |
Julienned onions |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Pecan pieces |
| 2 |
c |
Water |
|
|
Salt and cayenne pepper |
| 1 |
lb |
Sweet potatoes, baked,; peeled, and mashed |
| 3 |
tb |
Steen's Pure Cane Syrup |
| 1/4 |
c |
Chopped green onions |
| 1 |
c |
Fried parsnip strips |
| 2 |
tb |
Chopped green onions |
| 1 |
tb |
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>
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”