Pork Chops with Ham Hock Gravy
Source of Recipe
Emeril Lagasse
List of Ingredients
2 pork chops (8 oz each)
1 tablespoon creole spice
1 tablespoon oil
2 meaty ham hocks, meat removed & diced
1/2 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
6 cloves garlic, sliced
3 cups chicken or pork stock
2 tablespoons cornstarchRecipe
Season pork chops with Creole spice. Heat oil in a saute 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
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