Guest Recipe Of The Week: Chef Tammy Bryan's Pork Chop with Whiskey Butterscotch Sauce

Chef Tammy Bryan from Jack Binion's Steakhouse at the Horseshoe Casino prepared this mouth-watering pork chop served with butter scotch bourbon sauce and apple-fig compote. 

 

Pork Chop Ingredients

·      4 each Berkshire Pork Chop

·      Salt and Pepper to Taste

·      1 tablespoon olive oil

Method

-      Rub pork with olive oil and season with salt and Pepper

-      Mark on both sides on grill and finish in the oven until cooked

Butter Scotch Bourbon Sauce Ingredients

·      ½ cup bourbon

·      ¼ cup brown sugar

·      ¼ cup unsalted butter

·      ½ cup heavy cream

Method

-      Mix all ingredients in a sauce pan and reduce till thickened

-      Still so sauce does not burn to bottom of pan

 

Apple-Fig Compote

Ingredients

2 each Granny-smith Apples, peeled and diced

2 cups dried  figs, quartered

1 each shallot, minced

1 cup brown sugar 

¼ cup brown sugar

½ cup apple-cider vinegar

1 cup red wine (preferably merlot)

1 tablespoon olive oil

Method

-      Sweat Shallots in olive oil

-      Add all ingredients, bring to a boil, and then simmer

-      Simmer until liquid is reduced by half

To watch the dish being prepared Click Here 

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