A Southern Classic

Pork Chops with Sweet Potato Gravy

4 thick pork chops, 6 to 8-ounces each
2 teaspoons Essence spice mix
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 cups thinly sliced onions
1/2 cup pecan pieces
2 cups water
1 teaspoon salt
1/4 teaspoon cayenne
1 pound sweet potatoes, baked, peeled, and mashed (about 1 1/2 cups)
3 tablespoons pure cane syrup, such as Steen's 100 percent Pure Cane Syrup
1/4 cup chopped green onions
Chopped parsley leaves, for garnish

Season the pork chops with the Essence (found on a different post).

In a large skillet, heat the oil over medium-high heat. Add the chops and cook until brown, 3 to 4 minutes per side. Transfer the chops to a warm platter and cover to keep warm.

Reduce the heat to medium. Add the flour and, stirring constantly, cook until the roux is dark brown, the color of chocolate, about 3 minutes. Add the onions and cook, stirring occasionally, for 5 to 6 minutes, or until wilted. Add the pecans, water, salt, and cayenne and mix well. Bring to a boil. Add the sweet potatoes and blend to make a smooth mixture. Stir in the syrup and green onions. Return the pork chops to the pan, reduce the heat, and simmer until the pork is cooked through, 4 to 5 minutes, basting the chops with the gravy.

Remove from the heat and serve immediately. Garnish with parsley.