INGREDIENTS

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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