Recipe - Maple Glazed Pork Chops With Whiskey Buttered Applesauce

2 7ounce pork chops
2 ounce Vermont maple syrup
4 ounce Mashed potatoes
1 One half ounce Sharp cheddar
4 1ounce slices carrots, cut
On bias
3 One half ounce Apple, cut or sliced up
One half ounce Butter
One half teaspoon Tarragon
3 ounce 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 cut or sliced up
: 1 ounce maple syrup
: 3 ounces Jack Daniels whiskey
: 2 ounces cider reduction
: 1 ounce pan drippings from pork chops
: 2 One half 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 sweetcream butter in pan and shake vigorously
until emulsified. Add nutmeg and sage to sauce to finish.