Hearty Pork Chops:

2 Thick Cut Porkchops
2-4 slices bacon (I prefer Applewood smoked)
1 Handful Pecans
4-6 mushrooms (button or cremini)
1-2 tablespoons butter
1-2 tablespoons olive oil
salt
peper
1 bottle of a rich and robust red wine (Think Syrah, Zinfandel, or a blend)

Start by taking your handful of pecans and chopping them into smaller pieces.  Move to a saute pan and saute them with a tablespoon or so of butter.  Saute for a few minutes to coat the pecans and impart a rich roasted flavor.  At this point cut your bacon into smaller pieces and fry in the same pan.  After the bacon has the desired crispness, remove and drain the majority of the grease.  Add your sliced mushrooms and saute until they start getting a bit soft.  Add a cup of wine and reduce to about one half.  Add your nuts and bacon and reduce a bit further.  You are looking for a thicker consistency.  While your wine ragut is reducing, season your pork chops with salt and pepper.  Warm 1-2 tablespoons Olive Oil to a nice shimmer.  Add your pork chops and brown on high heat for approximately 2 minutes.  Flip and do the same to the other side for two minutes.  At this point, lower your heat to low-medium and flip the pork back to the original side and cook covered for approximately 3 minutes.  Flip and do the same.  When your pork is finished, let rest under tented tin-foil for about five minutes. 

Yam Puree:

2 yams
2 Dash's Cinamon
3 Pinch's of Brown Sugar
1-2 tablespoons butter
milk
 
Take a sauce pan 1/2 to 2/3 full of water and bring to a boil.  Take your two Yams, peel and cut into 1 - 1.5 inch cubes.  The more consistent the size the better they will cook.  Add your cubed yams and boil until tender with a fork.  Drain your water and return the yams to the pan, add 1-2 tablespoons butter and milk (the amount will depend on the size of yams and your desired level of creaminess).  Blend using a hand blender to the desired thickness.  At this point, I like to add a touch of cinnamon and brown sugar to taste. 

Take plates and add your Yam Puree and rest your porkchop over the side.  Take your Pecan, Bacon, Mushroom Ragut and pour over the top.  Serve with some broccoli, snap peas, or asparagus for some added color. 

Enjoy with the rest of your bottle of wine!