Maple Glazed Pork Chops With Whiskey Buttered Applesauce

* Exported from MasterCook II *

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 7-ounce pork chops
2 ounces Vermont maple syrup
4 ounces Mashed potatoes
1 1/2 ounces Sharp cheddar
4 1-ounce slices carrots -- cut
On bias
3 1/2 ounces Apple -- sliced
1/2 ounce Butter
1/2 teaspoon Tarragon
3 ounces Whiskey Buttered Applesauce
1 teaspoon Fresh sage -- chopped

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.

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