Whisky smoked pork chop w/ lavender smashed potatoes and asparagus/sweet potato hair.
First step
French a side of pork chops. Cut generously along the bone, give each chop about 2-3 in of meat.
Vacuum seal 2 chops with 3 shots whisky, 1 teaspoon liquid smoke (cherry smoke if possible.), salt, 1 smashed shallot, 2 rosemary sprigs and 5 oz olive oil.
Set aside for 3 hours in the fridge. Rotate every hr.
Take 15-20 lavender sprigs, lb of butter and 2 quarts cream- slowly melt the butter in a small saucepan once butter is completely melted add lavender, do not allow butter to boil. Let simmer a few mins til it becomes fragrant, then slowly add the cream. Allow to come to a soft boil, but hold it there.
Put mixture in warmer.
Boil 2-3 lbs purple potatoes until easily pierced with a fork or knife. Drain and add cream mix. Smash to desired consistency. Let sit in warmer until ready to serve.
Large shred several un peeled sweet potatoes. Either finely cut them or use a robochopper. Let sit in cold water til water clouds, then change water and repeat one more time.
Quarter your asparagus, then together with your sweet potatoes lay out on a cooking sheet and refrigerate. Fry when ready
Step 2
Grill mark your pork chops, distinct heavy lines in whatever pattern makes you happy. Then place in a saute pan with 2 tsp of butter and the left over herbs and marinade.
Cook for 5-10 min. or to slightly below temp. put in warmer in separate pan.
Transfer juices in pan to new saute pan adding a cup of whisky 1 tablespoon of honey and salt and pepper. Reduce to 40% and add arrowroot slurry to thicken.
Transfer from heat when thickened. Step 3
Eat the meal!
