| 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>
A Message from our Provider:
“There’s hope. There’s God.”