2 tablespoons Steen's 100 percent Pure Cane Syrup
4 each (14-ounces each) double-cut pork chops
2 cups veal reduction
3 tablespoons olive oil
1/2 cup plus 2 tablespoons Creole mustard
Salt and pepper
2 cups andouille crust, recipe follows
2 cups juliennd onions
Roasted Garlic Mash Potatoes, recipe follows
2 tablespoons chopped green onions
2 teaspoons chopped garlic
1 pound andouille
1 cup bread crumbs
3 tablespoon olive oil
3 heads of garlic, halved
2 pounds potatoes, peeled and diced
4 ounces (1 stick) butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
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