Pork Chops And Sweet Potato Gravy

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Juicy pan-seared pork chops smothered in a creamy, savory-sweet gravy made with mashed sweet potatoes and pecans.
Pork Chops and Sweet Potato Gravy recipe image
Pork Chops and Sweet Potato Gravy recipe image
Print Recipe

Pork Chops And Sweet Potato Gravy

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 650

Description

This comforting dish features thick-cut pork chops seared to perfection and served in a rich, velvety gravy. The sauce is uniquely crafted by blending boiled sweet potatoes with a dark roux, onions, garlic, and toasted pecans, creating a texture that is both hearty and smooth. A touch of pure cane syrup balances the savory spices, while fresh green onions and red peppers add vibrant color and crispness. It’s an elegant yet home-style meal that feels special enough for date night but simple enough for a busy weeknight.

Ingredients

Directions

  1. Pat the pork chops dry with paper towels and season generously on both sides with Essence seasoning, salt, and cayenne pepper.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
  3. Sear the pork chops for 5 minutes on each side until golden brown and cooked through.
  4. Remove the pork chops from the skillet and set aside on a plate.
  5. Reduce heat to medium. Add flour to the drippings in the pan, stirring constantly to create a roux. Cook for about 3 minutes until the roux is dark brown.
  6. Add the julienned onions to the roux and sauté for 5 minutes, or until softened and wilted.
  7. Stir in the minced garlic and pecan pieces, cooking for 1 minute until fragrant.
  8. Gradually whisk in the water, scraping up any browned bits from the bottom of the pan.
  9. Bring the liquid to a boil, then reduce heat to low.
  10. Stir in the mashed sweet potatoes and cook for 2-3 minutes until the gravy is heated through and smooth.
  11. Stir in the cane syrup and half of the chopped green onions.
  12. Return the pork chops to the skillet, nestling them into the gravy.
  13. Simmer for 4 to 5 minutes, basting the chops frequently with the gravy.
  14. Serve the pork chops topped with the sweet potato gravy, fried parsnip strips, remaining green onions, and brunoise red peppers.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 12g60%
Cholesterol 110mg37%
Sodium 450mg19%
Total Carbohydrate 55g19%
Dietary Fiber 8g32%
Sugars 15g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The sweet potatoes should be pre-baked and mashed before starting the recipe to save time.

If the gravy becomes too thick, add a splash more water or broth to reach the desired consistency.

Fried parsnip strips can be replaced with homemade fries or roasted carrots if parsnips are unavailable.

Essence seasoning is a blend similar to Lawry's Seasoned Salt; you can substitute with a mix of salt, garlic powder, and onion powder if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore creaminess.

Keywords: pork chops, sweet potato gravy, pecan gravy, comfort food, pan-seared pork, cane syrup, onion gravy, easy dinner, fall recipe, meat and potatoes, homestyle cooking, quick meal
Recipe Card powered by WP Delicious