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["Season the pork chops with the Essence.", "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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
