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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.
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.