ingredients list : 3 tablespoons soy margarine 1 cup flour 1 cup nutritional yeast 1 teaspoon poultry seasoning 1 teaspoon onion salt dash of pepper 2 cups vegetarian broth or 1 vegetarian bouillon cube dissolved in 2 cups boiling water

Recipe: Melt the soy margarine in a small saucepan over medium heat. Add the flour, nutritional yeast, and seasonings, stirring quickly with a whisk.

Add the broth, stirring until blended. Continue recipe for cooking and stirring for 5 minutes, or until thick.

Nutritional yeast is an inactive yeast rich in vitamins and minerals, with a wonderful cheesy flavor that can be found in most natural foods grocery stores. It can be easily added to soups, stews, casseroles, or in place of cheese to make any dish creamier.

Poultry seasoning is a mixture of sage, thyme, marjoram, and other herbs and can be found in nearly every grocery store.

4 thick pork chops, 6 to 8-ounces each
2 teaspoons Essence, recipe follows
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

recipie preparation instructions Recipe:

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 (slow cooking, make it bubble or 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.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all items you need thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup