2    7-ounce pork chops
2 oz Vermont maple syrup
4 oz Mashed potatoes
1 1/2 oz Sharp cheddar
4    1-ounce slices carrots, cut
On bias
3 1/2 oz Apple, sliced
1/2 oz Butter
1/2 ts Tarragon
3 oz Whiskey Buttered Applesauce
1 ts Fresh sage, chopped

Method: Dip chops in syrup and mark on grill with X pattern on both sides.
Place in oven in pan with 1 ounce water and remaining syrup and cook until
done (about 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; drain water and toss in butter and
tarragon. Place potatoes on plate and rest pork chops against them.
Alternate carrots and apples around chops. Spoon applesauce over top;
garnish with chopped sage.

Whiskey Buttered Applesauce:
: 4 ounces Vermont hard apple cider
: 2 cinnamon sticks
: 6 allspice berries, whole
: 2 cloves
: 1 ounce clarified butter
: 12 ounce shallots
: 3 ounces apple, peeled and sliced
: 1 ounce maple syrup
: 3 ounces Jack Daniels whiskey
: 2 ounces cider reduction
: 1 ounce pan drippings from pork chops
: 2 1/2 ounces sweet cream butter
: 1/8 teaspoon fresh nutmeg, grated
: Fresh sage, chopped

Method: Place first four ingredients in pan and reduce by half.

Saute cloves and shallots in clarified butter until slightly caramelized.
Add syrup to pan and cook 1 minute. Deglaze pan using 2 ounces whiskey and
reduce. Add cider reduction, pan drippings and remaining whiskey. Simmer
and reduce slightly. Place sweet-cream butter in pan and shake vigorously
until emulsified. Add nutmeg and sage to sauce to finish.