Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 thick pork chops-(8 oz each)
: Essence
: Olive oil
2 TB flour
2 c julienned onions
1 TB minced garlic
1/2 c pecan pieces
2 c water
: Salt and cayenne pepper
1 lb sweet potatoes, baked, --
: peeled, and mashed
3 TB Steen's Pure Cane Syrup
1/4 c chopped green onions
1 c fried parsnip strips
2 TB chopped green onions
1 TB brunoise red peppers

Season the pork with Essence. In a saute pan, heat the olive oil.
When the oil is hot, sear the chops for 5 minutes on each side.
Remove the chops from the pan and set aside. Stir in the flour
stirring constantly, for a dark brown roux, about 3 minutes. Add the
onions and saute for 5 minutes, or until wilted. Stir in the garlic,
pecans and water. Season with salt and cayenne. Bring the liquid up
to a boil. Add the sweet potatoes and blend to make the sauce smooth.
Stir in the cane syrup and green onions. Return the chops to the pan
and reduce the heat to a simmer. Cook for 4-5 minutes, basting the
chops with the gravy.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2350

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