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.
