Maple Glazed Pork Chops With Whiskey Buttered Applesauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pork chops (7 oz ea)
2 oz Vermont maple syrup
4 oz Mashed potatoes
1 1/2 oz Sharp cheddar
4 Carrots (1 oz ea) -- sliced, 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
Whiskey Buttered Applesauce:
4 oz Vermont hard apple cider
2 Cinnamon sticks
6 Whole allspice berries
2 Cloves
1 oz Clarified butter
1/2 oz Shallots
3 oz Apple -- peeled and sliced
1 oz Maple syrup
3 oz Jack Daniels whiskey
2 oz Cider reduction
1 oz Pan drippings from pork chops
2 1/2 oz Sweet cream butter
1/8 ts Fresh nutmeg -- grated
Fresh sage -- chopped
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:
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 oz 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.
