Name: Maple Glazed Pork Chops with Whiskey Buttered Applesauce
Ingredients: 2 7-ounce pork chops; 2 oz Vermont maple syrup; 4 oz Mashed potatoes; 1 1/2 oz Sharp cheddar; 4 1-ounce slices carrots, cut; On bias; 3 1/2 oz Apple, sliced; 1/2 oz Butter; 1/2 ts Tarragon; 3 oz Whiskey Buttered Applesauce; 1 ts Fresh sage, chopped

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Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats		Pork, Apple	1	Servings

INGREDIENTS

2		7-ounce pork chops
2	oz	Vermont maple syrup
4	oz	Mashed potatoes
1 1/2	oz	Sharp cheddar
4		1-ounce slices carrots, cut
		On bias
3 1/2	oz	Apple, sliced
1/2	oz	Butter
1/2	ts	Tarragon
3	oz	Whiskey Buttered Applesauce
1	ts	Fresh sage, chopped

INSTRUCTIONS

Method: Dip chops in syrup and mark on grill with X pattern on both sides.
Place in oven in pan with 1 ounce water and remaining syrup and cook until
done (about 10 minutes). Brush with more syrup as needed to glaze.
Whip potatoes and cheese together. Poach carrots 5 minutes or until al
dente. Add apples. Cook 1 minute; drain water and toss in butter and
tarragon. Place potatoes on plate and rest pork chops against them.
Alternate carrots and apples around chops. Spoon applesauce over top;
garnish with chopped sage.
Whiskey Buttered Applesauce:
:       4 ounces Vermont hard apple cider
:       2 cinnamon sticks
:       6 allspice berries, whole
:       2 cloves
:       1 ounce clarified butter
:       1/2 ounce shallots
:       3 ounces apple, peeled and sliced
:       1 ounce maple syrup
:       3 ounces Jack Daniels whiskey
:       2 ounces cider reduction
:       1 ounce pan drippings from pork chops
:       2 1/2 ounces sweet cream butter
:       1/8 teaspoon fresh nutmeg, grated
:       Fresh sage, chopped
Method: Place first four ingredients in pan and reduce by half.
Saute cloves and shallots in clarified butter until slightly caramelized.
Add syrup to pan and cook 1 minute. Deglaze pan using 2 ounces whiskey and
reduce. Add cider reduction, pan drippings and remaining whiskey. Simmer
and reduce slightly. Place sweet-cream butter in pan and shake vigorously
until emulsified. Add nutmeg and sage to sauce to finish.

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