Apple Cider Glazed "Double Cut" Pork Chop With Sweet Potato Hash, Tomato Jam And Southern Greens
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
50
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tsp
Salt60 g
Bourbon60 g
Worcestershire2 tbsps
Olive Oil1 cup
Yellow Onion (diced)1 clove
Garlic (minced)1 cup
Chicken Stock3 tbsps
Heavy Cream2 tbsps
Honey1 cup
Brown Sugar3 cups
Apple Cider1 cup
Cider Vinegar1 sprig
Thyme (fresh)1 sprig
Sage (fresh)1 tsp
Ground Black PepperDirections:
1
For the Chops and the Marinade: Marinate the pork chops for 2 to 3 hours
2
In the meantime make the hash and glaze
3
For the Sweet Potato-Andouille Hash: Saute onions and garlic in the olive oil over medium heat in saucepan until translucent
4
Add andouille sausage and stir well to combine
5
Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes
6
Add chicken stock until evaporated then add cream and reduce until liquid is absorbed
7
Season with salt and pepper and keep warm
8
For the Apple Cider Glaze: Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly
9
Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat
10
Lower the heat to medium and simmer for 30 minutes
11
Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes
12
Remove herbs and reserve for pork chops
13
Method: Preheat grill to medium
14
Remove the chops from the marinade and wipe off any excess marinade
15
Grill chops, basting with cider glaze until desired temperature
16
Medium temperature is 15 to 18 minutes
17
Present chops with a base of sweet potato hash with pork chop placed on top and garnish with a rosemary sprig