Marinate the pork chops in the Italian dressing and soy sauce for 2 hours in the refrigerator.
Heat a grill to medium heat, and grill the pork chops for 4 to 5 minutes, then flip and finish cooking all the way through, about 3 minutes more.
In saucepan over medium-high heat, whisk together 1/2 cup of the light brown sugar, the maple syrup and the Dijon mustard. Whisk over until completely blended with no lumps.
Peel and boil the sweet potatoes until fork tender. Drain the water, add the butter, 1/2 cup of the light brown sugar and a few sprinkles of the cinnamon. Mash the potatoes to desired texture, and taste, adding more sugar if needed.
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil.
Snip the tips off the green beans and blanch the green beans in the boiling water, about 3 minutes. In a saucepan over medium heat, whisk together the cream, stock and some ground pepper. In a medium bowl, mix the cornstarch with 6 to 8 cups water to make a slurry. Once the cream and stock is heated through, add the slurry to thicken to desired thickness. Pour the sauce in the bottom of a casserole dish, add the green beans and top with the fried onions. Place the dish in the oven for 6 to 8 minutes.
To serve, place a serving of the sweet potato mash in the center of the plate, then place a pork chop on top of the sweet mash, top with a ladle of maple glaze and add some pecans to top. Serve a portion of the green bean casserole on the side and enjoy your dinner.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.