b'SErvES 4 Pork Chops with 4 pork chops, bone-in, center-cut, totaling 2 to 2 pounds Apple & Whiskey SauceSalt and pepper to taste3 tablespoons davinci Extralight 100% pure olive oil Trim the pork chops; save the trimmings for the sauce. place the chops in a3 tablespoons softened butterresealable plastic bag. (To help them retain a uniform shape and make them(optional) easier to work with, tie a piece of kitchen twine around the sides of each chop before placing it in the bag.) place the water, sugar and salt for the marinade MarinadE in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. seal the bag shut and marinate the pork chops in the refrigerator 2 cups water for at least 5 hours, preferably overnight.2 tablespoons c&h or domino Make the Whiskey sauce (see directions below) and keep warm.sugar1 tablespoon salt preheat the barbecue. if using a gas model, set all the burners to high and close the cover until the internal temperature reaches 500 degrees.WhiSkEY SaucE Take the chops out of the marinade; pat dry with a paper towel. discard the 4 tablespoons davinci Extramarinade. sprinkle the chops with salt and pepper to taste. brush each side virgin olive oil of the pork chops with the extra light olive oil. you dont need to use all of it. teaspoon red pepper flakesreduce the heat on the grill to medium and cook the chops for 3 to 4 minutes (optional) per side with the cover down. (alternatively, you can cook the chops in acup diced white onion hot saut pan with 1 tablespoon extra light olive oil over medium-high heatcup diced carrot for 3 to 4 minutes per side.) place the chops on a tray and cover with foil.cup diced celery bring the Whiskey sauce to a boil in a saucepan large enough to hold all of 1 Granny Smith apple, peeled,the chops. add the chops and reduce the heat to a simmer. cook the chops, cored and cut into 1-inch cubesbasting them with the sauce, for 2 to 3 more minutes over medium-low (the tartness of the Granny heat. once theyve finished cooking, remove the twine.Smith results in better flavor.) place each chop in an individual serving dish. bring the sauce to a boil 2 tablespoons fresh basil, chopped over high heat, and cook for 1 to 2 more minutes until it thickens to the 2 tablespoons fresh rosemarydesired consistency. add the optional butter, swirling it in the pan until leaves, loosely packed it melts completely. pour the Whiskey sauce over the chops, and serve. pork chop trimmings baked asparagus (see recipe on page 71) and mashed potatoes make perfect 2 garlic cloves, finely chopped accompaniments. cup tomato sauce to prEparE thE WhiSkEY SaucE cup whiskey pour the extra virgin olive oil into a large saucepan and cook over high heat 1 tablespoon Worcestershire sauce until it starts to sizzle. add the optional red pepper flakes, the onion, carrot, 2 cups apple juice celery, apple, fresh herbs and pork chop trimmings; reduce the heat to 2 cups chicken stock medium and cook, stirring well, for 3 to 4 minutes until the onion starts Salt and pepper to taste to soften. add the garlic and the tomato sauce, and cook for 1 more minute, stirring well.42'