| Ingredients for Winter Vegetable Puree |
1 Rutabega, peeled and cut into large dice pieces
1 Large Sweet Potato, cut into large dice pieces
1/4 c Heavy Cream
1/4 c Brown Sugar
To Taste Butter, Salt and Pepper
|
| Method for Brine |
| Mix all ingredients and soak pork chops for a minimum of
eight hours. |
| Method for Winter Vegetable Puree |
| Simmer the sweet potatoes and Rutabegas until tender.
In a separate pot bring the cream and butter to a simmer.
In the bowl of a food processor puree the sweet potatoes
and rutabegas gradually adding the cream until smooth.
Season with brown sugar, salt and pepper. |
| Brussel Sprouts |
1 lb Fresh Brussel Sprouts
1 gallon Boiling Well Salted Water
|
| Method |
| Clean outer leaves off brussel sprouts, mark stem end with
an X using a pairing knife.
Soak the sprouts in ice water for ten minutes.
Blanch sprouts in salted boiling water for five to eight
minutes depending on size when tender but not over
cooked transfer to ice water to shock and set color.
When cool cut in half. |
| Ingredients for Candied Jalapeno and Apple Glaze |
1 1/2 c Sugar
2 Jalapeno Peppers
1/2 c Cider Vinegar
1 1/2 c Apple Cider or Apple Juice
7 Granny Smith Apples, cored peeled
and chopped
|
| Method for Candied Jalapeno and Apple Glaze |
| In a heavy bottom sauce pot heat the sugar, vinegar, and
Jalapenos together until a light brown caramel is formed.
Deglaze with apple cider and add the apples to the mixture.
Cook on low heat until the caramel becomes liquid again
and the apples are soft.
Transfer to a blender and carefully blend until smooth.
Note: only fill the bowl of the blender half way or less and
pulse with the top firmly in place.
Strain with a large holed strainer or china cap and hold
warm.
If the sauce is not thick enough reduce over low heat to
desired consistency. |
| For Assembly |
| Over a wood burning grill.
Cook the pork chops over medium heat. turning
occasionally until a temperature of medium is arrained,
during the final cooking minutes glaze the chops with the
glaze on it.
Continue cooking on an area of the grill where the
temperature is not high.
On a plate put a little bit of the sweet potato and rutabega
puree.
Cook the brussel sprouts with a little bit of butter and
crisp bacon if you like.
Season with salt and pepper.
Place the pork chop on the plate and drizzle the sauce on
top. |
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