Season the pork chops with Essence. Heat the oil in a large skillet over medium-high heat and sear the pork chops until golden brown, 4 to 5 minutes per side. Add the meat from the ham hocks, celery, bell peppers, onions and garlic. Using a wooden spoon, stir the vegetables, scraping the bottom of the pan to loosen any browned bits. When the vegetables are tender, add the stock, bring to a boil and reduce by half, turning the pork chops occasionally. In a small bowl blend the cornstarch with 1/3 cup of water. Stirring constantly, slowly pour in cornstarch mixture and boil for 2 minutes, until the gravy has thickened. Reduce the heat and adjust seasonings, and serve. Garnish with green onions.
Yield: 2 servings