Pork Chops & Sweet Potato Gravy
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
pork chops
thick |
*
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
onions
julienned |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | cup |
pecans
|
|
| 2 | cups |
water
|
|
| 1 | pound |
sweet potatoes, or yams
baked, mashed |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
thick |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
onions
julienned |
|
| 15 | ml |
garlic
minced |
|
| 118 | ml |
pecans
|
|
| 473 | ml |
water
|
|
| 453.6 | g |
sweet potatoes, or yams
baked, mashed |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
Directions
Season the pork.
In a sauté 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 sauté 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 to 5 minutes, basting the chops with the gravy.
