Sweetbread Stuffed Veal Chop with Seared Foie Gras and Candied Apples, Squash and Pecans

1/2 pound veal sweetbread nuggets

Essence, recipe follows

1/2 cup flour

1 tablespoon olive oil

2 tablespoons chopped shallots

2 teaspoons chopped garlic

1 tablespoon finely chopped fresh parsley leaves

1/4 cup grated Parmigiano-Reggiano

Salt and freshly ground black pepper

4 double-cut veal loin chops (about 14 ounces each and with a 3-inch bone)

3 tablespoons butter

1/2 cup sugar

1 teaspoon ground cinnamon

2 cups medium diced peeled Granny Smith apples

2 cups medium diced Butternut Squash, blanched

1 cup toasted pecan pieces

4 slices of foie gras (about 2 ounces each)

1 cup veal reduction

1 tablespoon chopped chives

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