Pork Chops and Sweet Potato Gravy

40 minutes Prep: 15 minutes Cook: 25 minutes

247 calories per serving view nutrition facts

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4	each	pork chops	thick, 8 ounces each
1	x	essence
1	x	olive oil
2	tablespoons	flour, all-purpose
2	cups	onions	julienned
1	tablespoon	garlic	minced
1/2	cup	pecans
2	cups	water
1	x	salt and cayenne pepper
1	pound	sweet potatoes, or yams	baked, peeled and mashed
3	tablespoons	cane syrup	pure
1/4	cup	scallions, spring or green onions	chopped
1	cup	parsnip	strips, fried
2	tablespoons	scallions, spring or green onions	chopped
1	tablespoon	sweet red bell pepper

Season the pork with Essence.

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 4-5 minutes, basting the chops with the gravy.

Nutrition Facts

Serving Size 343g

Amount per Serving

Calories 247 37% of calories from fat