Grilled Pork Chop With Rosemary Teriyaki Butter Glaze, Fork Mash - cooking recipe

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

Preparation

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 1/2 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 saute pan.
Saute for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste.
Saute 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.