| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Clprime1 | 1 | Servings | |
INGREDIENTS
| 4 | Pork chops, 14-ounce | |
| 1 | c | Apple cider glaze, recipe |
| follows | ||
| 3 | c | Sweet potato has, recipe |
| follows | ||
| 4 | Rosemary sprigs | |
| Marinade, recipe follows | ||
| Salt and pepper, to taste | ||
| 2 | oz | Bourbon |
| 2 | oz | Worcestershire |
| 1 | Handful juniper berries | |
| crushed | ||
| Freshly crushed black pepper | ||
| 1 | pn | Rosemary, thyme sage |
| chopped | ||
| 1/4 | c | Olive oil |
| 1/2 | c | Yellow onion, diced |
| 1 | Clove garlic, minced fine | |
| 2 | T | Olive oil |
| 1 | c | Andouille sausage, diced |
| 2 | Whole sweet potatoes, peeled | |
| and diced | ||
| 1/4×1/4 | ||
| 1 | t | Salt |
| 1/2 | t | Black pepper, finely ground |
| 1 | c | Chicken stock |
| 3 | T | Heavy cream |
| 2 | T | Honey |
| 1 | c | Brown sugar |
| 3 | c | Apple cider |
| 1/2 | c | Cider vinegar |
| 1 | Clove garlic, minced | |
| 1 | Sprig fresh thyme | |
| 1 | Sprig fresh sage | |
| 1 | t | Ground black pepper |
| minutes. |
INSTRUCTIONS
Marinade the pork chops for 2 to 3 hours. In the meantime make you hash and glaze. SWEET POTATO-ANDOUILLE HASH: Saute onions and garlic in the olive oil over medium heat in sauce pan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until gone. Season with salt and pepper and keep warm. APPLE CIDER GLAZE: Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small sauce pan and add thyme, sage, and pepper and cook over medium heat for Remove herbs and reserve for pork chops. METHOD Preheat grill to medium. Remove the chops from the marinade and wipe off any excess marinade. Grill chops, basting with cider glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of sweet potato hash with pork chop placed on top and garnish with a rosemary sprig. Converted by MC_Buster. Per serving: 3367 Calories (kcal); 160g Total Fat; (44% calories from fat); 101g Protein; 355g Carbohydrate; 356mg Cholesterol; 4657mg Sodium Food Exchanges: 5 Grain(Starch); 13 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fruit; 23 1/2 Fat; 12 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0069 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 9644
Calories From Fat: 5800
Total Fat: 654.1g
Cholesterol: 2488.7mg
Sodium: 23189.9mg
Potassium: 5641.4mg
Carbohydrates: 461.1g
Fiber: 20.8g
Sugar: 279g
Protein: 519.4g