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Maple Glazed Pork Chops With Whiskey Buttered

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MAPLE GLAZED PORK CHOPS WITH WHISKEY BUTTERED
 Categories: Pork, Chops, Chef, Main, Apples
      Yield: 1 Servings
 
      2    7-ounce pork chops
      2 oz Vermont maple syrup
      4 oz Mashed potatoes
  1 1/2 oz Sharp cheddar
      4    1-ounce slices carrots, cut
           On bias
  3 1/2 oz Apple, sliced
    1/2 oz Butter
    1/2 ts Tarragon
      3 oz Whiskey Buttered Applesauce
      1 ts 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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