Maple Glazed Pork Chops With Whiskey Buttered Applesauce

Ingredients

200 gr pork chops
75 gr vermont maple syrup
70 gr mashed potatoes
20 gr sharp cheddar
28 gr carrots on bias
3 1/2 apple
14 gr butter
1 gr tarragon
85 ml whiskey buttered applesauce
1 gr sage

Instructions

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 half 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 2.5 ounces sweet cream butter 0.125 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.