Pork Chops and Sweet Potato Gravy

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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 Steen's 100 percent Pure Cane Syrup

1/4 cup chopped green onions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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 oregano

1 tablespoon dried thyme