CHERRY-BOURBON PORK N WAFFLES
A crisp cherry-thyme waffle topped with an arugula salad & pork chop with a cherry-bourbon drizzle
For the Cherry-Thyme Waffles:
1/2c rice flour
2tbsp brown sugar
1/2tsp baking soda
1tbsp fresh thyme, chopped
1/2c almond milk
1/2tbsp lemon juice
1/4c frozen black cherries, defrosted, drained (reserve juice), rinsed & chopped
For the Pork Chops & Cherry-Bourbon Drizzle:
1/4c frozen black cherries, defrosted & reserved juice
2tbsp brown sugar
1 sprig thyme
Canola oil, for drizzling
2 bone-in pork chops, patted dry
For the Arugula Salad:
2 handfuls arugula
Zest of 1 lemon
1tbsp olive oil
First, get the cherry drizzle going: Combine bourbon thru salt in a small pot & bring to boil. Reduce heat & simmer 15min, until slightly thickened. Discard thyme, divide equally into two bowls & set aside.
While the sauce is simmering, make the waffles. Preheat a waffle-maker to medium-low. In a large bowl, stir together rice flour thru thyme. In a smaller separate bowl, whisk together egg thru vanilla. Combine the wet ingredients into the dry ingredients, then fold in the chopped cherries. Pour 1/2c of batter into the waffle maker and cook until crispy & browned. Repeat with remaining batter & keep waffles warm.
Preheat a broiler with a 10” cast iron skillet in it, 10min. Drizzle oil in the pan to coat. Season both side of pork chops with salt n pep & place in the skillet. Spoon some of the cherry-bourbon sauce on the top of the chops & broil 5min. Flip, baste with the sauce from the same bowl & broil another 5min till cooked.
Toss together the arugula ingredients with salt n pep. To serve, place a warm waffle on a place and top with a handful of arugula. Lay a pork chop across the top and drizzle with reserved sauce.
Don’t do it.