Double Bone Pork Chop with Mustard Sauce, Whipped Sweet Potatoes, and Apple Chutney

Enjoy! offers classic American cuisine with a sophisticated twist for lunch, dinner, happy hour and Sunday brunch. Now featuring live entertainment beginning at 8 p.m. on Friday and Saturday nights. More information at www.enjoy-dining.com

Ingredients:

4 double bone pork chops
1 cup mustard sauce (recipe below)
4 portions whipped sweet potatoes (recipe below)
2 cups apple chutney (recipe below)

Method:

Grill or roast the pork chops to your desired temperature. Let the chops rest, covered with foil, for five minutes before serving.

To set up the plates, put two ounces of mustard sauce on each plate. Then place a scoop of the sweet potatoes in the middle of the plate. Stand the pork chop up in the potatoes with the bones extending upward. Generously drape the chutney over the sauce and serve.

Mustard Sauce

1 tablespoon butter
1/4 cup carrot, diced
1/4 cup onion, diced
1/2 tablespoon garlic, chopped
2 tablespoons white wine
1 cup chicken stock
1 tablespoon dry mustard
1 tablespoon stone-ground mustard
1 tablespoon Dijon mustard
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1 teaspoon kosher salt
Sweat carrot, onion, garlic and 1 teaspoon kosher salt in butter; deglaze with white wine. Add chicken stock and remaining ingredients. Simmer for 10 minutes and puree in blender. Adjust salt and mustard.

Yield: 1 cup

Whipped Sweet Potatoes

1 pound jewel yams
2 tablespoons brown sugar
1/4 tablespoon kosher salt
Peel and quarter yams. Steam until tender. Put yams in 350-degree oven to dry (about three minutes). Remove from oven and mash; fold in sugar and salt.

Yield: 1 pound

Apple Chutney

1/4 cup Champagne wine vinegar
1/4 cup raspberry vinegar
1/4 cup sugar
1/4 cup brown sugar
1/2 cup red onion, julienned
1/2 cup red bell pepper, julienned
3 Granny Smith apples, peeled and diced
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 tablespoon basil (chiffonade)
1 tablespoon jalapeno, diced
1 pinch cayenne
Bring sugar and vinegars to a boil. Reduce volume of sugar and vinegars by a quarter then add onion; cook for two minutes. Add red pepper and cook for two minutes.

Add all hard spices and apples. Bring to a simmer and cook until apples are soft, but NOT falling apart. Remove from heat. Cool quickly and then fold in basil and jalapeno.

Yield: 1 pint