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Pork Chops With Ham Hock Gravy

  • Yield: 2 servings


  • 2 8 - ounce pork chops
  • 1 tablespoon Emeril's Original Essence
  • 1 tablespoon vegetable oil
  • 2 meaty ham hocks, meat removed and diced
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1 cup chopped onions
  • 6 cloves garlic, sliced
  • 3 cups chicken stock
  • 2 tablespoons cornstarch
  • Thinly-sliced green onions, for garnish


  • Season the pork chops with Essence. Heat the oil in a large skillet over medium-high heat and sear the pork chops until golden brown, 4 to 5 minutes per side. Add the meat from the ham hocks, celery, bell peppers, onions and garlic. Using a wooden spoon, stir the vegetables, scraping the bottom of the pan to loosen any browned bits. When the vegetables are tender, add the stock, bring to a boil and reduce by half, turning the pork chops occasionally. In a small bowl blend the cornstarch with 1/3 cup of water. Stirring constantly, slowly pour in cornstarch mixture and boil for 2 minutes, until the gravy has thickened. Reduce the heat and adjust seasonings, and serve. Garnish with green onions.