| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Apple, Pork | 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 | t | Tarragon |
| 3 | oz | Whiskey Buttered Applesauce |
| 1 | t | 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 : 12 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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