Maple Glazed Pork Chops With Whiskey Buttered Applesauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
7 ounce: Pork chops,
3 1/2 ounce: Apple, sliced
2 ounce: Vermont maple syrup,
1/2 ounce: Butter,
4 ounce: Mashed potatoes,
1/2 tsp: Tarragon,
1 1/2 ounce: Sharp cheddar,
3 ounce: Whiskey Buttered Applesauce,
4: 1 oz slices carrots, cut on
1 tsp: Fresh sage, chopped
-bias,
Directions:
by Chef Ann Lyn Cooper, CEC, executive chef, The Putney Inn, Putney,
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.
Source: Culinary Review
Source from luhu.jp
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.
Source: Culinary Review
Source from luhu.jp