Chuletón de Cerdo
Center cut pork chop drizzled with a Maker’s Mark demi glaze, served with mashed potatoes and asparagus.
- 16 oz pork chop
- 6 oz mashed potatoes
- 2 oz Makers Mark Sauce
- 3 oz asparagus
- .25 oz rosemary
- .25 oz thyme
- .25 oz garlic
- Cover pork chop with olive oil, rosemary, thyme, garlic, salt and pepper and marinate.
- Sauté pork chop with shallots, thyme, bay leaves, pepper and garlic until lightly brown.
- Drizzle pork chop with Makers Mark demi-glace and serve with grilled asparagus and mashed potatoes.
Recipe and Image courtesy of Black & White.
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