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Maple Glazed Pork Chops
with Whiskey Buttered Applesauce

Chef Annlyn Cooper

Chops  

This subtle sweet New England Style Maple Glazed Pork Chops with Whiskey Buttered Applesauce definitely is a favorite dish! Homemade applesauce is made from ingredients including apples, Vermont apple cider, clarified butter and cinnamon sticks glazed over pork chops, previously dipped in Vermont maple syrup.

Ingredients

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

Dip chops in syrup and mark on grill with x pattern on both sides. Place in oven on pan with 1 oz. Of water, remaining syrup and cook until done (approx. 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. Then drain and toss in butter and tarragon.

Place potatoes on plate and rest pork chops against them. Alternate carrots and apples around chops. Spoon buttered applesauce over top, then garnish with chopped sage.

Preparation Steps (Whiskey Buttered Applesauce)

Place first four ingredients in pan and reduce by 1/2.

sauté next three ingredients until slightly caramelized.

Add syrup to pan and cook 1 minutes. Deglaze pan using Jack Daniels, and reduce. Add cider reduction, pan drippings and Jack Daniels. Simmer and reduce slightly.

Place butter in pan and shake vigorously over lightly heated pan until emulsified. Add nutmeg and sage to sauce to finish.

 
Cooper 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

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


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