Maple glazed pork chops with whiskey buttered applesauce

6 servings

Ingredients

Quantity Ingredient
7 ounces Pork chops
2 ounces Vermont maple syrup
4 ounces Mashed potatoes
1½ ounce Sharp cheddar
4 1 oz slices carrots, cut on bias
3½ ounce Apple, sliced
½ ounce Butter
½ teaspoon Tarragon
3 ounces Whiskey Buttered Applesauce
1 teaspoon Fresh sage, chopped

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 ½ 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 2½ ounces sweet cream butter ⅛ 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

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