| 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 |
tb |
Olive oil |
| 1 |
c |
Andouille sausage; diced |
| 2 |
|
Whole sweet potatoes; peeled and diced |
|
|
; 1/4×1/4 |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper; finely ground |
| 1 |
c |
Chicken stock |
| 3 |
tb |
Heavy cream |
| 2 |
tb |
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 |
ts |
Ground black pepper |
INSTRUCTIONS
MARINADE
SWEET POTATO-ANDOUILLE HASH
APPLE CIDER GLAZE
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 15 minutes.
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.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”