PORK CHOPS AND SWEET POTATO GRAVY
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Season the pork chops with the rub. Heat the oil in a large skillet over medium-high heat and brown the chops, about 5 minutes on each side. Transfer the chops to a warm platter and set aside.
- Reduce the heat to medium. Add the flour and, stirring constantly, cook for 2 to 3 minutes, or until the roux is chocolate brown. Add the onions and water and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat and simmer for 4 to 5 minutes, basting the chops with the gravy.
- Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CREOLE PORK CHOPS
I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 636mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
PORK WITH SWEET POTATOES
With sweet potatoes, dried cranberries and apple slices, this colorful pork dish is especially popular during fall and winter. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
CREOLE PORK SHANKS WITH SWEET POTATO GRAVY
Smoked pork shanks slow cooked with Swanson® Chicken Broth, vegetables and herbs. The seasoned vegetables are then blended with cooked sweet potatoes for a zesty gravy. Serve this over rice for a delicious alternative to the traditional Thanksgiving meal of turkey and stuffing.
Provided by Campbell's Kitchen
Categories Swanson®
Time 6h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rub sweet potatoes with vegetable oil and wrap in aluminum foil.
- Place sweet potatoes in preheated oven. Bake until soft, about 1 hour. When cool enough to handle, peel, and cut into 1-inch chunks.
- Season pork shanks on all sides with black pepper and cayenne pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook shanks on all sides until nicely browned on all sides, about 10 minutes total time. Transfer the pork shanks to a slow cooker.
- Saute onion, celery, bell pepper, and garlic in the skillet, scraping the browned bits from the bottom. Cook over medium heat until softened, about 5 minutes.
- Stir in 4 cups Swanson® Chicken Broth and diced tomatoes; bring to a boil. Add bay leaves and thyme and continue to simmer until mixture reduces slightly, about 10 minutes. Pour mixture into slow cooker with the pork shanks. Cook on high until tender, about 6 hours. Transfer pork shanks to a platter; tent with foil to keep them warm.
- Remove half of the vegetables from the cooking liquid (save for another use or discard). Transfer the remaining veggies and all of the liquid to a blender or food processor. Add the cooked sweet potato chunks. Process until smooth, about 1 minute.
- If the mixture is too thick, add 2 tablespoons at a time of chicken broth until it is to your desired consistency for gravy.
- Spoon sweet potato gravy over servings of the pork shanks.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 27.9 g, Cholesterol 81.3 mg, Fat 19.5 g, Fiber 5.7 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 2270.4 mg, Sugar 12.2 g
CREOLE PORK SHANKS WITH SWEET POTATO GRAVY
Smoked pork shanks slow cooked with Swanson® Chicken Broth, vegetables and herbs. The seasoned vegetables are then blended with cooked sweet potatoes for a zesty gravy. Serve this over rice for a delicious alternative to the traditional Thanksgiving meal of turkey and stuffing.
Provided by Campbell's Kitchen
Categories Swanson®
Time 6h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Rub sweet potatoes with vegetable oil and wrap in aluminum foil.
- Place sweet potatoes in preheated oven. Bake until soft, about 1 hour. When cool enough to handle, peel, and cut into 1-inch chunks.
- Season pork shanks on all sides with black pepper and cayenne pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook shanks on all sides until nicely browned on all sides, about 10 minutes total time. Transfer the pork shanks to a slow cooker.
- Saute onion, celery, bell pepper, and garlic in the skillet, scraping the browned bits from the bottom. Cook over medium heat until softened, about 5 minutes.
- Stir in 4 cups Swanson® Chicken Broth and diced tomatoes; bring to a boil. Add bay leaves and thyme and continue to simmer until mixture reduces slightly, about 10 minutes. Pour mixture into slow cooker with the pork shanks. Cook on high until tender, about 6 hours. Transfer pork shanks to a platter; tent with foil to keep them warm.
- Remove half of the vegetables from the cooking liquid (save for another use or discard). Transfer the remaining veggies and all of the liquid to a blender or food processor. Add the cooked sweet potato chunks. Process until smooth, about 1 minute.
- If the mixture is too thick, add 2 tablespoons at a time of chicken broth until it is to your desired consistency for gravy.
- Spoon sweet potato gravy over servings of the pork shanks.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 27.9 g, Cholesterol 81.3 mg, Fat 19.5 g, Fiber 5.7 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 2270.4 mg, Sugar 12.2 g
BRAISED PORK SHANK
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h
Yield 6 to 12 servings
Number Of Ingredients 21
Steps:
- For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
- Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
- After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
- For the braise: Preheat the oven to 300 degrees F.
- Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
- Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
- Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
- The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.
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