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Recipe Name: Apple Cider Glazed "double Cut" Porkchop With Sweet Potat Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 Pork chops, 14-ounce
1 Cup(s) Apple cider glaze, recipe
3 Cup(s) Sweet potato has, recipe
4 Rosemary sprigs
Marinade, recipe follows
Salt and pepper, to taste
2 Ounce(s) bourbon
2 Ounce(s) Worcestershire
1 Handful juniper berries
Freshly crushed black pepper
1 Pinch(s) Rosemary, thyme sage
1/4 Cup(s) Olive oil
1/2 Cup(s) Yellow onion, diced
1 Clove garlic, minced fine
1 Cup(s) Andouille sausage, diced
2 Whole sweet potatoes, peeled
and diced
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Black pepper, finely ground
1 Cup(s) Chicken stock
3 Tablespoon(s) Heavy cream
2 Tablespoon(s) Honey
1 Cup(s) Brown sugar
3 Cup(s) Apple cider
1/2 Cup(s) Cider vinegar
1 Clove garlic, minced
1 Sprig fresh thyme
1 Sprig fresh sage
1 Teaspoon(s) Ground black pepper
Marinade the pork chops for 2 to 3 hours. In the meantime make you
hash and glaze. SWEET POTATO-ANDOUILLE HASH: Saute onions and garlic
in the olive oil over medium heat in sauce pan until translucent. Add
andouille sausage and stir well to combine. Once some of the fat
begins to render from the sausage and the diced sweet potato and cook
for stirring frequently for 10 minutes. Add chicken stock until
evaporated then add cream and reduce until gone. Season with salt and
pepper and keep warm. APPLE CIDER GLAZE: Caramelize the honey and
brown sugar in a pan over medium heat, stirring constantly. Combine
the apple cider, vinegar and garlic and add to sugar, bring to boil
over high heat. Lower the heat to medium and simmer for 30 minutes.
Strain into a small sauce pan and add thyme, sage, and pepper and cook
over medium heat for Remove herbs and reserve for pork chops. METHOD
Preheat grill to medium. Remove the chops from the marinade and wipe
off any excess marinade. Grill chops, basting with cider glaze until
desired temperature. Medium temperature is 15 to 18 minutes. Present
chops with a base of sweet potato hash with pork chop placed on top
and garnish with a rosemary sprig. Converted by MC_Buster. Per
serving: 3367 Calories (kcal); 160g Total Fat; (44% calories from
fat); 101g Protein; 355g Carbohydrate; 356mg Cholesterol; 4657mg
Sodium Food Exchanges: 5 Grain(Starch); 13 1/2 Lean Meat; 1 1/2
Vegetable; 6 Fruit; 23 1/2 Fat; 12 Other Carbohydrates Recipe by:

Nutrition (calculated from recipe ingredients)
Calories: 9644
Calories From Fat: 5800
Total Fat: 654.1g
Cholesterol: 2488.7mg
Sodium: 23189.9mg
Potassium: 5641.4mg
Carbohydrates: 461.1g
Fiber: 20.8g
Sugar: 279g
Protein: 519.4g

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