Frank's Recipes! Pork Chops with Sweet Potato Gravy

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Pork Chops with Sweet Potato Gravy

Serving Size : 4

4 pork chops, cut 1 inch thick
2 teaspoons RUSTIC RUB (see below)
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups onion, thinly sliced
1/2 cup pecans, chopped
2 cups water
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound sweet potatoes
3 tablespoons Karo Syrup
1/4 cup green onion, chopped

Preheat oven to 400 degrees and bake sweet potatoes until softened, about 1 hour. Let cool, peel, mash and set aside.

Season pork chops with the rub. Heat oil in a large skillet, over medium high heat, and brown chops, about 5 minutes per side. Transfer to a platter and set aside. Reduce heat to medium. Add flour and cook 3 minutes, stirring constantly, until roux is dark brown. Add onion and cook, stirring occasionally, until wilted, about 5 minutes. Add pecans, water, salt and cayenne. Mix well, bring to a boil and add sweet potatoes. Stir until mixture is smooth. Stir in Karo syrup and green onion.

Return pork chops to pan and simmer 6 minutes, basting chops with gravy.

Rustic Rub

Serving Size : 10

8 tablespoons paprika
3 tablespoons cayenne pepper
5 tablespoons fresh ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
5 tablespoons salt
2 1/2 tablespoons oregano
2 1/2 tablespoons thyme

Combine all ingredients in a mixing bowl and blend well.

NOTE:
Store in an airtight container for up to 3 months with your other spices.