| 1 | Method: dip chops in syrup and mark on grill with x pattern on both sides. |
| 2 | Place in oven in pan with 1 ounce water and remaining syrup and cook until done (about 10 minutes). |
| 3 | Brush with more syrup as needed to glaze. |
| 4 | whip potatoes and cheese together. |
| 5 | Poach carrots 5 minutes or until al dente. |
| 6 | Add apples. |
| 7 | Cook 1 minute; drain water and toss in butter and tarragon. |
| 8 | Place potatoes on plate and rest pork chops against them. |
| 9 | Alternate carrots and apples around chops. |
| 10 | Spoon applesauce over top; garnish with chopped sage. |
| 11 | whiskey buttered applesauce 4 ounces vermont hard apple cider 2 cinnamon sticks 6 allspice berries, whole 2 cloves 1 ounce clarified butter ?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 ?ounces sweet cream butter 1/8 teaspoon fresh nutmeg, grated fresh sage, chopped |
| 12 | method: place first four ingredients in pan and reduce by half. |
| 13 | saute cloves and shallots in clarified butter until slightly caramelized. |
| 14 | Add syrup to pan and cook 1 minute. |
| 15 | Deglaze pan using 2 ounces whiskey and reduce. |
| 16 | Add cider reduction, pan drippings and remaining whiskey. |
| 17 | Simmer and reduce slightly. |
| 18 | Place sweet-cream butter in pan and shake vigorously until emulsified. |
| 19 | Add nutmeg and sage to sauce to finish. |
