Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash

Chef Ivan Flowers created this recipe for Maui Maid Teriyaki. The teriyaki glaze makes the pork unbelievably juicy & tasty!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 48  ounces  bone in  pork chops
• 1⁄4 lb unsalted butter
• 1  tablespoon olive oil
• 1  teaspoon rosemary, chopped fine
• 1  lb fingerling potato
• 6  peeled garlic cloves
• 1  bay leaf
• 8  black peppercorns
• 1  lb French style green bean, cleaned and trimmed
• 1⁄2 cup  cream
• 2  teaspoons  pureed fresh garlic
• 2  sprigs thyme, chopped fine
• 2  quarts  ice water, with lemon juice
• 2  tablespoons  maui maid  teriyaki marinade

Directions

1. Combine softened butter with chopped rosemary and 2 tablespoons teriyaki sauce in a bowl.
2. Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour.
3. In salted boiling water place green beans and cook for 6 minutes then plunge into ice water.
4. In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes.
5. Season pork chop to taste and grill medium heat 8 minutes on each side.
6. Take off grill, cut butter into ½ pieces and place two on top of pork chops.
7. Cover with foil and let rest for 5 minutes.
8. Heat olive oil over medium heat and place potatoes along with garlic puree in sauté pan.
9. Sauté for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste.
10. Sauté green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste.
11. Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY.