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Preheat oven to 425 degrees F.
Add clarified butter to 4 skillets. Set heat to high for each. Sear chops 2-3 to a pan for 1 minute each side. Place on baking sheet and drizzle with butter from the pan. Heat 12-15 minutes in the oven then remove to cool.
Whipped Sweet Potato Mash
Bring water to a boil in a medium saucepan. Cube sweet potatoes and add them to the water. Cook for 15 minutes or until potatoes can be pierced easily with a fork. Strain through a colander. In separate bowls, beat egg whites to form stiff peaks and whip heavy cream. Run warm water in a large mixing bowl to make sure sweet potatoes are not added to a cold bowl. Pat dry. Toss potatoes and spices into bowl. Mash thoroughly. Add butter and continue to mash until potatoes have a uniform consistency. Slowly fold in egg whites and whip with a wire whisk. Do not add all whites at once.
Cranberry Celery Relish
Use vegetable peeler to remove outer skin of celery stalks. Discard. Lay celery face down and slice celery vertically into thin pieces. In a food processor, lightly pulse the cranberries until evenly chopped. Peel a mango and cube. Add mango, celery, cranberries and honey to a medium saucepan and simmer for 45 minutes to an hour, stirring occasionally. Garnishes 10-12
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