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Pork Chops With Ham Hock Gravy

2 8-ounce pork chops
1 tb Creole spice
1 tb Oil, for cooking
2 Meaty ham hocks, meat removed; and diced
1/2 c Chopped celery
1/2 c Chopped green pepper
1 c Chopped onion
6 Cloves garlic, sliced
3 c Chicken or pork stock
2 tb Cornstarch
Thinly-sliced green onions, for garnish


Season pork chops with Creole spice. Heat oil in a sautJ 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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