GRILLED PORK CHOP WITH ROSEMARY TERIYAKI BUTTER GLAZE, FORK MASH
Chef Ivan Flowers created this recipe for Maui Maid Teriyaki. The teriyaki glaze makes the pork unbelievably juicy & tasty!
Provided by MauiMaidTeri
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine softened butter with chopped rosemary and 2 tablespoons teriyaki sauce in a bowl.
- Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour.
- In salted boiling water place green beans and cook for 6 minutes then plunge into ice water.
- In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes.
- Season pork chop to taste and grill medium heat 8 minutes on each side.
- Take off grill, cut butter into ½ pieces and place two on top of pork chops.
- Cover with foil and let rest for 5 minutes.
- Heat olive oil over medium heat and place potatoes along with garlic puree in sauté pan.
- Sauté for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste.
- Sauté green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste.
- Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY.
Nutrition Facts : Calories 1024.4, Fat 66.7, SaturatedFat 31.1, Cholesterol 328.9, Sodium 857, Carbohydrate 28.9, Fiber 6.3, Sugar 4.1, Protein 75.9
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