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.