Instructions: Season the pork with Emeril"s 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.

Mound the Creamy Grits in the center of the plate. Lay the chops against the grits. Spoon the sauce over the chops and garnish with a pile of parsnips, green onions and peppers.

This recipe yields 4 servings.

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