Title: Pork chops and sweet potato gravy
 Categories: E.
      Yield: 4 Servings
 
      4    Thick pork chops (8 ounces
           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 to 5 minutes, basting the
  chops with the gravy.
  
  Yield: 4 servings