Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash

Recipe by MauiMaidTeri
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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