Festivals and holidays are a great time to get creative with your menu items and test out concepts that you can serve year-round. For example, Chef Marcus cooked up this amazing Apple Bourbon Glazed Pork Chop for Oktoberfest, and if it sells well, it will become a featured item on the menu! He plans to change up the glaze to use a fruit that is in season all year round, giving his guests a familiar way to explore new flavors.
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5278379 Pork Loin Rack Center Cut 8 Rib
1908375 Imperial Fresh Cabbage Red
or 6517270 Cabbage Red Shredded
0898890 Potato Fresh Fingerling Mixed
2/3 cup apple juice
1/3 cup of maple syrup
2 tablespoons light brown sugar
2 tablespoons Dijon
1 pinch of granulated garlic
3 tablespoons of Bourbon
- Combine apple juice, maple syrup, bourbon, brown sugar, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Whisk together until fully combined.
- Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool and set aside. Be sure to warm before using it to top the pork chop.
- Shred cabbage and put in a pot of equal parts stock (chicken or vegetable stock, depending on preference) and water. There should be just enough liquid to cover the shredded cabbage. Season with salt and pepper, rice wine vinegar, and sugar to preference. Cook until cabbage is fork tender, about 45 minutes on medium heat.
- Meanwhile, season fingerling potatoes with salt, pepper and fresh herbs of your preference, toss in olive oil and put in a 350 degree oven for 30 minutes.
- Meanwhile, Cut one pork rib off the 9 rack of loins. Simply season with salt and pepper and cook on the grill until desired doneness. Top with glaze when completely cooked.