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 sliced : 1 ounce maple syrup : 3 ounces Jack Daniels whiskey : 2 ounces cider reduction : 1 ounce pan drippings from pork chops : 2 1/2 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 sweet-cream butter in pan and shake vigorously until emulsified. Add nutmeg and sage to sauce to finish.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 341 (55%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||50 %|
|Saturated Fat 23.8g||119 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 107.9mg||33 %|
|Sodium 775.1mg||27 %|
|Potassium 511.1mg||13 %|
|Total Carbohydrate 58.6g||17 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 56.9g|
|Protein 13.1g||19 %|
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Calories per serving: 618
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