Pork Chops and Sweet Potato Gravy

From Emeril Lagasse's "Louisiana - Real & Rustic" Cookbook - we tried this recipe for the first time this week, and it was a big hit. Mark, who doesn't usually like pork chops, loved it, and so did the boys. It was flavorful, down-home Louisiana comfort food. The yams help create a wonderful sauce which don't give the pork chops a chance of being dry.

24 - 32 oz. pork chops
2 tablespoons vegetable or peanut 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 (omit this if you don't want a subtle spicy flavor to the sauce)
1 large can yams (~20+ oz)
3 tablespoons pure cane syrup, such as Steen's
1/4 cup chopped green onions

Spice Mix:

1 1/2 tsp paprika
1/2 tsp cayenne
1 tsp black pepper, ground
1 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
1/2 tsp dried oregano
1/2 tsp dried thyme

Blend the spice mix together, and rub it evenly into the pork chops.

In a large skillet, heat the oil over medium-high heat. Add the chops and cook until brown, 2-3 minutes per side for thin pork chops, 5 minutes per side for thick pork chops. 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, 5 minutes, basting the chops with the gravy.

Serve immediately.