Instructions: Dip chops in syrup and mark on grill with x pattern on both sides. Place in oven on pan with 1 oz. of water, remaining syrup and cook until done

(approx. 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. Then drain and toss in butter and tarragon.

Place potatoes on plate and rest pork chops against them. Alternate carrots and apples around chops. Spoon buttered applesauce over top, then garnish with chopped sage.

Whiskey Buttered Applesauce
Place cider, cinnamon stick, allspice and cloves in pan and reduce by 1/2. Saute butter, shallots and apples until slightly caramelized.

Add syrup to pan and cook 1 minutes. Deglaze pan using Jack Daniels, and reduce. Add cider reduction, pan drippings and Jack Daniels. Simmer and reduce slightly.

Place butter in pan and shake vigorously over lightly heated pan until emulsified. Add nutmeg and sage to sauce to finish.

Chef Annlyn Cooper is Executive Chef at The Putney Inn, Putney, VT. Cooper received her training at the Culinary Institute of America Provided by Real Butter

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