*  Exported from  MasterCook II  *

         Maple Glazed Pork Chops With Whiskey Buttered Applesauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Pork chops (7 oz ea)
   2      oz            Vermont maple syrup
   4      oz            Mashed potatoes
   1 1/2  oz            Sharp cheddar
   4                    Carrots (1 oz ea) -- sliced, 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
                        Whiskey Buttered Applesauce:
   4      oz            Vermont hard apple cider
   2                    Cinnamon sticks
   6                    Whole allspice berries
   2                    Cloves
   1      oz            Clarified butter
     1/2  oz            Shallots
   3      oz            Apple -- peeled and sliced
   1      oz            Maple syrup
   3      oz            Jack Daniels whiskey
   2      oz            Cider reduction
   1      oz            Pan drippings from pork chops 
   2 1/2  oz            Sweet cream butter
     1/8  ts            Fresh nutmeg -- grated
                        Fresh sage -- chopped 

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:

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 oz 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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