Root Beer Glazed Pork Chops With Bourbon Mashed Sweet Potatoes And Caramelized Onions Recipes

CARAMELIZED-ONION MASHED POTATOES

Steps:

• Boil whole russet potatoes in their skins until they're easily pierced with a knife; let cool slightly before peeling. While the potatoes are boiling, saute sliced white onions in olive oil or butter over low heat until soft and deeply caramelized. Mash the potatoes with milk or cream, butter, and salt and pepper to taste. Stir the caramelized onions into the potatoes just before serving.

ROOT BEER PORK CHOPS

Steps:

• Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
• Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

ROOT BEER PULLED PORK IN SHALLOT-ROOT BEER JUS WITH TANGY ONIONS AND JALAPENO CREME FRAICHE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine all the ingredients, except the pork. Taste the marinade and season with more salt and pepper, if needed. If you want the dish to be spicy, add more jalapenos and serranos.
• Season pork lightly with kosher salt and pepper. Divide pork into 2 large roasting pans and pour the marinade over top. Toss to coat with the marinade. Cover each pan with foil and put into the preheated oven. Alternatively, the pork can be marinated in the refrigerator for a few hours. Bring to room temperature before baking.
• Bake the pork until tender and meat is falling apart, approximately 3 or more hours.
• While the pork is cooking, prepare the Shallot Root Beer Jus, Tangy Red Onions and Jalapeno Creme Fraiche.
• Remove the pork from the oven and shred the meat with forks, but leave it a bit chunky. Toss the shredded pork in the cooked marinade. Taste the meat and season, to taste. Keep warm.
• Assembly: Make sure the pork is heated. If you made it the day before and it was in the refrigerator, reheat the meat and the jus. The onions can be chilled or brought to room temperature but do not heat, in order to maintain the crunchy texture.
• Arrange few pieces of pork on each plate, then top with some Tangy Red Onions and garnish with a squeeze of Jalapeno Creme Fraiche. Poor the Shallot Root Beer Jus around the outside edge of the pork then garnish with chives or scallions.
• Heat a large stock pot over medium-high heat and add the oil and butter, Heat until melted and hot but do not burn the butter. Add the shallots stirring occasionally. Caramelize the shallots slightly, season with salt, to taste, and reduce the heat to medium-low. Allow them to soften about 5 minutes and then add the root beer. Bring the root beer to a simmer and reduce slowly for approximately 2 hours. Season, to taste. The flavor of the shallots should be prominent to reduce the sweetness from the root beer.
• Heat large saute pan over medium heat, add the oil and butter. Heat until melted and hot but do not burn butter. Add onions, stirring so that they do not brown. Cook, stirring occasionally, until they become translucent, about 5 minutes. Add the vinegars and turn heat down to medium-low, then season with salt and pepper, to taste. The onions will be really tart but you can add a tablespoon of sugar, at a time, to mellow it out a bit. You still want to keep that tanginess.
• Continue cooking for 20 minutes letting the vinegars absorb into the onions. The onions will release some water so you will strain that off when you finish cooking. Transfer the onions to a bowl and cover. Let the onions sit overnight in the refrigerator. Finely chop before serving.
• In a bowl, add the creme fraiche and the jalapenos. Season, to taste, with salt and white pepper and stir to combine. Put into a squeeze bottle, with large tip so it won't get plugged from the minced jalapenos.

JIM'S WOODFORD RESERVE BOURBON MARINATED FRENCH RIB PORK CHOP

Steps:

• For relish, combine lime juice, honey, cilantro, and cumin in a bowl. Dice tomato, pawpaw, mango, roasted pepper and onion to 1/4-inch squares. Add diced vegetable to lime juice mixture and toss. Season, to taste, with kosher or sea salt, and let stand at least 30 minutes and up to overnight in the refrigerator, tightly covered.
• Preheat a grill to medium heat.
• For the marinade, combine all ingredients and mix well. Grill pork chops to medium, about 10 minutes per side, brushing with marinade until juice runs clear when pressed or when an instant-read thermometer reads 150 degrees F. Slice plantains 1/8-inch thick. Fry in hot oil until lightly browned. Remove and drain on paper towels.
• Sauce each plate with 1/4 cup hot country ham jus. Garnish with a generous soup spoonful of relish and crown with 2 slices fried plantains.
• Combine ham bone and stock in a large pot and bring to a simmer. Simmer until reduced to 1 cup. Strain.

HONEY-GLAZED PORK CHOPS WITH MASHED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F. Whisk the orange juice, olive oil, 1 1/2 teaspoons Cajun seasoning, the thyme, Worcestershire sauce and 3/4 teaspoon salt in a large bowl. Pierce the pork chops in several places with a fork, then add to the bowl with the marinade and turn to coat. Transfer the pork chops to a rack set on a rimmed baking sheet, reserving the marinade. Bake the chops 15 minutes, then turn and continue baking until slightly golden, about 10 more minutes. Preheat the broiler. Whisk the honey into the reserved marinade and brush onto the chops. Broil until golden and a thermometer inserted into the center registers 145 degrees F, about 4 minutes per side. Let rest 5 minutes. Meanwhile, pierce the sweet potatoes in a few places with a fork and microwave until soft, about 20 minutes. Cut in half and scoop the flesh into a bowl. Add the butter and the remaining 1/2 teaspoon Cajun seasoning and mash; season with salt. Serve the pork chops with the mashed sweet potatoes and drizzle with the pan juices.

ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
• Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
• Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
• Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
• Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
• Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.

ROOT BEER GLAZED PORK CHOPS

Steps:

• To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
• Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
• Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
• Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
• Place the chops on 4 serving plates and drizzle with the glaze.