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We hope you got insight from reading it, now let’s go back to brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus recipe. To cook brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus you only need 16 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus:
- You need brine
- Take 5 frenched pork chops
- Provide 1 gallon boiling water
- Prepare 1 gallon ice
- Get 1 cup kosher salt
- Get 1 cup brown sugar
- Provide 4 sprigs sage
- Take 10 clove garlic
- Provide 1 quartered onion
- Get 2 carrots
- Provide 2 stalks celery
- Use captain morgan demi
- Get 6 oz captain morgan spiced rum
- Prepare 3 green apples
- Take 1 quart chicken stock
- Use 1 quart apple cider
Instructions to make Brined pork chop with captain morgan apple demiglaze mashed potatoes and asparagus:
- For the brine Add garlic, onion, celery,carrots, salt, brown sugar, and sage to the boiling water and cook for 5 minutes
- Use the gallon of ice to cool down your brine
- Once chilled. submerge the pork chops and marinate over night *** in the picture i butterflied the chops for presentation. Do this before you brine the pork if desired***
- For the demiglaze In a medium sauce pot heat about a tablespoon of butter and carmelize your apples.
- Add the captain, cider and stock. Reduce by half and season with salt, pepper, garlic, and onion powder
- When your waiting for your demi to reduce you can make your porkchop, starch and vegetable of your preference ***i grilled mine . But searing it and finishing in the oven will be just as delicious ***
- Plate it up and add the love! Meaning the captain morgan demi of course:-)
Try any burger double or triple stacked. Two house brined center cut pork chops, whiskey bbq glaze, topped with onion strings & served with cheddar mashed potatoes Steak & Shrooms* Two tenderloin filets, sautéed mushrooms, caramelized onions, smoked provolone with fried mushrooms, piquant sauce & crispy potatoes. A gourmet blend of Certified Angus Beef® ground chuck, brisket and short rib, hand pattied and served on a toasted sourdough bun dressed with lettuce, tomato and red onion. The food was excellent, our waiter, Jerry, was delightful, knowledgeable and helpful. The 'Tomahawk pork chop' was superb, tender and served over mashed potatoes, asparagus, in a pool of a very tasty demi glace.
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