Pork Chops with Ham Hock Gravy

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 Recipe By :ESSENCE OF EMERIL SHOW#EE069 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 09:27:24 -0500 From: Meg Antczak <meginny@frontiernet.net>