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Double-Cut Pork Chops with Caramelized Onion Gravy and Pecan Glazed Sweet Potatoes (Emeril Lagasse) Recipe

Double-Cut Pork Chops with Caramelized Onion Gravy and Pecan Glazed Sweet Potatoes (Emeril Lagasse) Recipe

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Double-Cut Pork Chops with Caramelized Onion Gravy and Pecan Glazed Sweet Potatoes (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp butter
3 cups thinly sliced onions
1 tbsp light brown sugar
1 tsp garlic
1 tsp thyme leaves
2 tbsp all-purpose flour
1 tbsp cognac
1 cup brown chicken stock
salt and pepper
1 1/2 lb sweet potatoes
1 tbsp olive oil
salt and pepper
6 tbsp butter
1/2 cup light brown sugar
1/2 cup pecans
4 (16-oz) double-cut bone-in pork chops
1 tbsp essence , recipe follows
2 tsp salt
2 tbsp olive oil
chopped parsley leaves

Directions:

Gravy:
In a small saucepan set over medium heat, add the butter. Once melted, add the onions and sugar to the pan and sweat, stirring occasionally until wilted and well caramelized, about 18 to 20 minutes. Add the garlic and thyme to the pan and saute until fragrant, about 30 seconds. Add the flour to the pan and stir to make a roux, about 2 to 3 minutes. Deglaze the pan with the cognac and once nearly evaporated, 1 minute, add the chicken stock. Bring to a boil and reduce heat to a simmer. Simmer the gravy for 15 minutes and season with the salt and pepper.
Yield: 1 cup
Sweet Potatoes:
Preheat the oven to 400 degrees F.
Wash the sweet potatoes and peel. Chop the sweet potatoes into 1-inch pieces and place in a roasting pan. Drizzle with the olive oil and season with the salt and pepper. Place the potatoes in the oven and roast until tender, about 30 minutes. Remove from the oven and set aside. In a large 12-inch saute pan, add the butter and brown sugar. When the butter begins to boil with the sugar, add the pecans and the sweet potatoes. Continue to cook, tossing occasionally, until the potatoes are well glazed, about 3 minutes.
Pork Chops:
Preheat the oven to 400 degrees F.
Set a large 12-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, place the pork chops in the pan. Sear the pork chops until well caramelized, about 5 minutes. Turn over and sear on the second side for an additional 5 minutes. Remove the pan from the stovetop and place in the oven. Roast the pork chops until an instant-read thermometer inserted registers 150 degrees F, about 10 to 12 minutes for medium. Remove the chops from the oven and serve with the glazed sweet potatoes and the caramelized onion gravy. Garnish with chopped parsley and chopped pecans.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	898.63 Kcal (3762 kJ)
Calories from fat	536.67 Kcal
		% Daily Value*
Total Fat	59.63g	92%
Cholesterol	62.86mg	21%
Sodium	1363.82mg	57%
Potassium	942.54mg	20%
Total Carbs	81.32g	27%
Sugars	41.68g	167%
Dietary Fiber	9.68g	39%
Protein	12.16g	24%
Vitamin C	10.3mg	17%
Vitamin A	2mg	66%
Iron	3mg	17%
Calcium	129.3mg	13%

Amount Per 100 g
Calories	196.1 Kcal (821 kJ)
Calories from fat	117.11 Kcal
		% Daily Value*
Total Fat	13.01g	92%
Cholesterol	13.72mg	21%
Sodium	297.61mg	57%
Potassium	205.68mg	20%
Total Carbs	17.75g	27%
Sugars	9.1g	167%
Dietary Fiber	2.11g	39%
Protein	2.65g	24%
Vitamin C	2.2mg	17%
Vitamin A	0.4mg	66%
Iron	0.7mg	17%
Calcium	28.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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