INGREDIENTS:6 oz. pork porterhouse or T-loin chop 4 green apples, peeled and sliced 1 tsp. clove 1 tsp. cinnamon 1 tsp. nutmeg 1 Tbsp. brown sugar 2 lbs. butter, softened 1 tsp. cracked pepper 1 tsp. salt 1 cup dark rum for garnish, grilled asparagus DIRECTIONS:In saute pan, add 1 Tbsp. softened butter, brown sugar and green apples and cook for 1 minute. Add rest of spices and continue to cook for 1 more minute. Deglaze with dark rum and set aside to cool. When cool, add to remainder of ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.