July 23, 2004 recipe from Chef Chris Manning:

New Orleans Praline Pork Chop

4-10oz center cut boneless pork chops
1-tblsp-olive oil
1-tblsp-butter
1-tsp-salt
1-tsp-ground chipolte pepper
1-tsp-ground black pepper
1-tblsp-brown sugar
1/2cup –crumbled blue cheese
1/2cup-chopped pecans
1/2cup-brown sugar
1/4cup-maple syrup

Combine the salt, chipolte pepper, black pepper, and the brown sugar together and mix well. Coat each of the pork chops on both sides with the seasoning blend. Heat the oil and butter together on medium heat. Add the chops and brown on both sides. 7-8 minutes will achieve a medium temperature combine the blue cheese, pecan, the 1/2cup brown sugar and mix well. Divide the cheese mixture into four equal parts and place on top of the chops cover the pan turn heat to low. Let simmer for 2-3minutes or until the cheese starts to melt. This dish is best served with rice and collard greens. For the greens melt 1 tblsp of butter and add 1/2cup diced ham or smoked sausage and 1/2cup diced onions. Saute on low heat until the onion wilts. Now take 2 bunches of collards, one bunch weight one pound. Cut the leaves only, into thin strips and add to the pot. As the greens wilt add one tsp of minced garlic and salt and pepper. When the greens are all wilted and they are an olive green color, serve 'em up.