Preheat the oven to 400 degrees F. To a pot of boiling water, add salt and potatoes and cook for 20 minutes until tender. Drain the potatoes and place in a large bowl. Mash the potatoes and add 3 tablespoons butter, cream, vanilla, salt and pepper. Set aside and keep warm. To a large hot ovenproof saute pan, add 1/2 cup of the oil and heat. Season the pork chops with Creole seasoning. Dredge the pork chops in the seasoned flour, shaking off any excess. Place the pork chops in the oil and pan fry until golden brown on both sides, about 4 minutes per side. Remove the pan from the heat and place in the preheated oven. Cook for 10 to 15 minutes or until the meat reaches an internal temperature of 155 degrees. Remove from the oven and let rest for 5 minutes. To a hot saute pan, add the remaining 2 tablespoons of butter and melt. Add apples and saute for 5 minutes, until beginning to soften. To the apples, add lemon juice, cane syrup and bourbon and cook until apples are caramelized. To Finish: Place the potatoes on a large platter. Top with the fried pork chops and top with the apples. Plate with the southern cooked greens.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes Yield: 8 servings