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    You are in: Home / Recipes / Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash Recipe
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    Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash

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    • on March 20, 2013

      Very nice dinner! But there is something amiss in the directions. I added the bay leaf to the potato water since it wasn't stated what to do with it. After sauteing the potatoes in oil with the garlic (I used roasted garlic) I fork mashed them with the cream. (Cream) also not stated what to do with it in the directions! As your photo looks like you didn't fork mash the potatoes but the title and step #10 states fork mashed potatoes. Oh When I strained the potatoes from the water I removed the bay leaf, black peppercorns but kept the garlic in. YUM! I used frozen green beans that I defrosted and sauteed in the butter along with citrus zest. Skipped the cold plunge using two lemons. I did heavy season the pork, browned stove top on a grill pan then finished cooking in a 350 degree oven till 145 degrees. I did have a lot of the compound butter left over so I`m thinking the fat intake is much lower. Thanks for a Delish meal

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    Nutritional Facts for Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash

    Serving Size: 1 (1118 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1024.4
    Calories from Fat 600
    Total Fat 66.7 g
    Saturated Fat 31.0 g
    Cholesterol 328.9 mg
    Sodium 856.9 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 6.3 g
    Sugars 4.0 g
    Protein 75.8 g

    The following items or measurements are not included:



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