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AS SEEN ON WCBI'S
LIVE @ 5
Apple Braised and Mesquite Grilled
16 oz. Pork Chops
with Pureed Sweet Potatoes, Haricot Verts and
a Wassail Reduction Sauce.
Pureed Sweet Potatoes:
Ingredients:
(4 each) Sweet Potatoes, Washed and roasted
1 stick Butter, unsalted
¼ cup Sugar, Light or Dark Brown
Pinch Cinnamon, Ground
Pinch Salt, Kosher
Pinch White Pepper, Ground
Procedure:
Roast the Sweet potatoes in the oven until soft – about 45 minutes to 1 hour on 375ºF. Split in half and let cool. Scoop out the potatoes into a food processor and puree until smooth. Add remaining ingredients and mix until incorporated. Transfer into an oven safe dish and put back in the oven on 315ºF COVERED to heat through to serve.
Mesquite Grilled Pork Chops:
Ingredients:
(2 each) Pork Chop, Center Cut, 16 oz Bone In
1 Qt. Apple Cider with Cloves, allspice, and cinnamon.
Procedure:
Heat the Cider mixture in a sauce pan place the chops in an oven safe baking dish big enough to allow them to be submerged with the cider. Once the cider is WARM but not hot, add it to the chops. Bake in a 350ºF oven for approximately 45 minutes. Less time if you prefer your pork a little less than medium well. At this point the chops should be done to medium well. Allow to cool in the liquid for future use or grill immediately with your favorite wood. Mesquite and Applewood are both excellent.
Wassail* Reduction Sauce (*A Traditional Muled Cider Drink):
Ingredients:
1 gallon Apple Cider
1 tbsp Allspice
1 tbsp Cloves
2 tsp Nutmeg, freshly grated
(4 each) Cinnamon Sticks, left whole
6 tbsp Lemon Juice
3 cups Orange Juice
1 cup Pomegranite Juice
2 cups Honey
Procedure:
Combine all ingredients and bring to a boil. Reduce the temperature and allow to simmer for 30 minutes. Strain and reserve. Don’t use all of this for the reduction. Save some to drink hot. Take about ¼ of this and reduce on medium heat in a sauce pan until it coats the back of a spoon.
ENJOY!!!!
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