Ingredients Jump to Instructions ↓

  1. 4 (14-ounce) pork chops

  2. 1 cup apple cider glaze (recipe follows)

  3. 3 cups sweet potato has (recipe follows)

  4. 4 each rosemary sprigs Marinade (recipe follows) Salt and pepper, to taste

  5. 2 ounces bourbon

  6. 2 ounces Worcestershire

  7. 1 handful juniper berries, crushed Freshly crushed black pepper Pinch of rosemary, thyme, sage, chopped

  8. 1/4 cup olive oil

  9. 1/2 cup yellow onion, diced

  10. 1 clove garlic, minced fine

  11. 2 tablespoons olive oil

  12. 1 cup andouille sausage, diced

  13. 2 whole sweet potatoes , peeled and diced

  14. 1/4x1/4 1 teaspoon salt

  15. 1/2 teaspoon black pepper, finely ground

  16. 1 cup chicken stock

  17. 3 tablespoons heavy cream

  18. 2 tablespoons honey

  19. 1 cup brown sugar

  20. 3 cups apple cider

  21. 1/2 cup cider vinegar

  22. 1 clove garlic, minced

  23. 1 sprig fresh thyme

  24. 1 sprig fresh sage

  25. 1 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Marinate the pork chops for 2 to 3 hours. In the meantime make hash and glaze. 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. 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 15 minutes. 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.


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