If you love root beer as much as Emeril does, you’re sure to love these thick, juicy pork chops smothered in an irresistible root beer glaze. Served with bourbon mashed sweet potatoes and caramelized onions, his recipe takes this classic combination to the next level!
ROOT BEER GLAZED PORK CHOPS WITH BOURBON MASHED SWEET POTATOES
SERVES 4
2 cups root beer
2 cups beef broth
4 (16-ounce) double-cut bone-in pork chops, room temperature
4 teaspoons Emeril's Original Essence
4 teaspoons olive oil
Bourbon Mashed Sweet Potatoes (recipe follows)
Caramelized Onions (recipe follows)
In a medium heavy saucepan, combine root beer and broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to a thick syrup (about 1/4 cup), 50 to 60 minutes. Remove from heat.
Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
Coat each chop on both sides with 1 teaspoon olive oil. Season each chop on both sides with 1 teaspoon Essence. Place chops on grill cook for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and repeat process on the second side for 5 minutes.
Transfer chops to a baking sheet and roast in the oven until cooked through and an instant-read thermometer inserted into the center reaches 145 degrees F, 12 to 15 minutes.
Place a chop on each of four plates and drizzle with glaze. Serve with sweet potatoes and caramelized onions.
BOURBON MASHED SWEET POTATOES
SERVES 6
2 pounds sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
2 tablespoons light-brown sugar
2 tablespoons molasses
1 tablespoon butter, room temperature (optional)
1/8 teaspoon salt
Preheat the oven to 350 degrees F. Place potatoes on a foil-lined baking sheet. Bake until the potatoes are tender and starting to ooze, about 1 hour and 15 minutes, depending on their size. Remove from oven and let stand until cool enough to handle.
Using your hands or a paring knife, remove skin from potatoes. Discard skins. Transfer potatoes to the bowl of an electric mixer fitted with the paddle attachment. Add cream, bourbon, molasses, butter, if using, and salt. Beat on high speed until smooth. Cover to keep warm, or gently reheat before serving.
CARAMELIZED ONIONS
MAKES 2 CUPS
4 tablespoons unsalted butter
2 pounds yellow onions, peeled and thinly sliced
Melt butter in a large skillet over medium-high heat. Add onions, reduce heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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