The King's Creole Fried Pork Chops with Mashed Sweet Potatoes and Caramelized Apples and Southern Cooked Greens (Emeril Lagasse) Recipe

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The King's Creole Fried Pork Chops with Mashed Sweet Potatoes and Caramelized Apples and Southern Cooked Greens (Emeril Lagasse)
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  1. Preheat the oven to 400 degrees F. To a pot of boiling water, add salt and potatoes and cook for 20 minutes until tender. Drain the potatoes and place in a large bowl. Mash the potatoes and add 3 tablespoons butter, cream, vanilla, salt and pepper. Set aside and keep warm. To a large hot ovenproof saute pan, add 1/2 cup of the oil and heat. Season the pork chops with Creole seasoning. Dredge the pork chops in the seasoned flour, shaking off any excess. Place the pork chops in the oil and pan fry until golden brown on both sides, about 4 minutes per side. Remove the pan from the heat and place in the preheated oven. Cook for 10 to 15 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and let rest for 5 minutes. To a hot saute pan, add the remaining 2 tablespoons of butter and melt. Add apples and saute for 5 minutes, until beginning to soften. To the apples, add lemon juice, cane syrup and bourbon and cook until apples are caramelized. To Finish: Place the potatoes on a large platter. Top with the fried pork chops and top with the apples. Plate with the southern cooked greens.
  2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  3. Combine all ingredients thoroughly and store in an airtight jar or container.
  4. Yield: about 2/3 cup
  5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  7. In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes Yield: 8 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2046.49 Kcal (8568 kJ)
Calories from fat 1176.07 Kcal
% Daily Value*
Total Fat 130.67g 201%
Cholesterol 148.39mg 49%
Sodium 13420.12mg 559%
Potassium 2542.73mg 54%
Total Carbs 159.71g 53%
Sugars 19.37g 77%
Dietary Fiber 37.67g 151%
Protein 72.39g 145%
Vitamin C 22.8mg 38%
Vitamin A 2mg 66%
Iron 24.1mg 134%
Calcium 771.1mg 77%
Amount Per 100 g
Calories 162.5 Kcal (680 kJ)
Calories from fat 93.39 Kcal
% Daily Value*
Total Fat 10.38g 201%
Cholesterol 11.78mg 49%
Sodium 1065.63mg 559%
Potassium 201.91mg 54%
Total Carbs 12.68g 53%
Sugars 1.54g 77%
Dietary Fiber 2.99g 151%
Protein 5.75g 145%
Vitamin C 1.8mg 38%
Vitamin A 0.2mg 66%
Iron 1.9mg 134%
Calcium 61.2mg 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51
  • 55

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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