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  • Maple Glazed Pork Chops With Whiskey Buttered Applesauce

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    Maple Glazed Pork Chops With Whiskey Buttered Applesauce
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 7 ounce Pork Chops
    • 2 ounce Vermont Maple Syrup
    • 4 ounce Mashed Potatoes
    • 1 1/2 ounce Sharp Cheddar
    • 1 ounce slices, Carrots cut on bias
    • 3 1/2 ounce sliced Apples
    • 1/2 ounce Butter
    • 1/2 tsp Tarragon
    • 3 ounce including apples Whiskey Buttered Applesauce*
    • 1 tsp Fresh Minced Sage
    • 4 ounce Vermont Hard Apple Cider
    • 2 x Cinnamon Stick
    • 6 x Whole Allspice
    • 2 x Cloves
    • 1 ounce Clarified Butter
    • 1/2 ounce Shallots
    • 3 ounce Apples, peeled and sliced
    • 1 ounce Maple syrup
    • 2 ounce Jack Daniels
    • 2 ounce Cider Reduction Pan Drippings from Pork Chops
    • 1 ounce Jack Daniels
    • 2 1/2 ounce Sweet Cream Butter
    • 1/8 tsp Fresh Grated Nutmeg Fresh Minced Sage

    Directions

    1. Dip chops in syrup and mark on grill with x pattern on both sides. Place in oven on pan with 1 ounce. of water, remaining syrup and cook till done
    2. (approx. 10 min). Brush with more syrup as needed to glaze. Whip potatoes and cheese together.
    3. Poach carrots 5 min or possibly till al dente.
    4. Add in apples. Cook 1 minute. Then drain and toss in butter and tarragon.
    5. Place potatoes on plate and rest pork chops against them. Alternate carrots and apples around chops. Spoon buttered applesauce over top, then garnish with minced sage.
    6. Whiskey Buttered ApplesaucePlace cider, cinnamon stick, allspice and cloves in pan and reduce by 1/2. Saute/fry butter, shallots and apples till slightly caramelized.
    7. Add in syrup to pan and cook 1 min. Deglaze pan using Jack Daniels, and reduce. Add in cider reduction, pan drippings and Jack Daniels. Simmer and reduce slightly.
    8. Place butter in pan and shake vigorously over lightly heated pan till emulsified. Add in nutmeg and sage to sauce to finish.
    9. Chef Annlyn Cooper is Executive Chef at The Putney Inn, Putney, VT. Cooper received her training at the Culinary Institute of America Provided by Real Butter

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