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Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team Airdate: October 21, 2000  Sam Choy's Kitchen                               GRILLED PORK CHOP SERVED                           WITH ROASTED PUMPKIN RISOTTO                            AND CRISPY SWEET POTATO NEST   Grilled Pork Chop  4 ea Pork Chops (12 oz.)  Salt & Pepper to taste  Procedure:  Season pork chop with salt and pepper and grill.   Pumpkin Risotto  ½ lb Aborio Rice  1 c    White Wine  ½ c  Onion, diced  2 oz   Butter 1 t     Garlic, minced  ½ gal Chicken Stock  4 oz  Parmesan Cheese  ½ lb   Pumpkin, roasted 3 oz   Heavy Cream Salt & Pepper to taste  Procedure:  Sweat onion for 2 minutes in butter add garlic and cook for 1 minute.  Add aborio Rice, and coat rice thoroughly with butter.  Deglaze with white wine and simmer for 3 minutes.  Gradually add chicken stock 1 cup at a time till rice is Al Dente (firm to bite).  To finish off the risotto add heavy cream and parmesan cheese and season to taste.                                                   PUMPKIN PECAN PIE Pie Filling:  2 T Sugar 2 Eggs 1 Egg 1 ½ T Butter, unsalted & 1 T Heavy Cream melted 1 T Butter, unsalted, softened 2 t Vanilla 1 T Vanilla ¾ c Pecan Pieces ¼ t Salt pinch of salt ¼ t Cinnamon, ground pinch of cinnamon 1/8 t All Spice, ground 1/8 t Nutmeg, ground Syrup: 1 c Pumpkin ¾ c Sugar ¼ c Light Brown Sugar  ¾ c Dark Brown Sugar Procedure: Combine "Pie Filling" ingredients in a large bowl and mix till smooth.  Spoon pie filling into pie shell.  In a small bowl combine all ingredients for "Syrup", except for the pecans.  Mix till syrup is thick.  Then stir in pecans.  Pour syrup on filling.  Back in a 325 degree oven for 1 hour and 45  minutes or until knife inserted in center of pie comes out clean.