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CHERRY-BOURBON PORK N WAFFLES

DF

A crisp cherry-thyme waffle topped with an arugula salad & pork chop with a cherry-bourbon drizzle

Serves 2

 

For the Cherry-Thyme Waffles:

1/2c rice flour

1tbsp cornstarch

2tbsp brown sugar

1/2tsp baking soda

Dash salt

1tbsp fresh thyme, chopped

1 egg

1/2c almond milk

1/2tbsp lemon juice

1/2tsp vanilla

1/4c frozen black cherries, defrosted, drained (reserve juice), rinsed & chopped

 

For the Pork Chops & Cherry-Bourbon Drizzle:

6tbsp bourbon

1/4c frozen black cherries, defrosted & reserved juice

2tbsp brown sugar

1 sprig thyme

Dash salt

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.

 

Freezability:

Don’t do it.