In the kitchen today, we welcome Executive Chef Katlyn Abate from The Charlestown Rathskeller making Cider Bourbon Pork Chop.
- 16 oz bone-in Pork Chop
- Brussels Sprouts
- Bacon Malt Vinaigrette
- Garlic Mashed Potatoes
- Cider Glaze
- Put glaze on cooked pork chop.
- Stir cream into mashed potatoes.
- Fry brussels sprouts and toss in bacon vinaigrette.
- Plate the dish.
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