| 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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