Steakhouse Tomahawk Pork Chop with Smoky Maple Butter & Mediterranean Quinoa Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Steakhouse Tomahawk Pork Chop with Smoky Maple Butter & Mediterranean Quinoa

Keywords: Pork

Added: January 11, 2018

1 each —Beeler’s Tomahawk Pork Chop (935080)

To taste —Salt

To taste —Pepper

4 oz —McCain Moore’s® Onion Tanglers® Breaded Onion Slivers (964130), prepared

1 oz —Smoky Maple Butter (see recipe)

1/2 cup —Norpac Flav-R-Pac® Ancient Grains Mediterranean Quinoa Blend, prepared

PREP | Season chop with salt and pepper; grill to internal temperature of 140 145°F. Plate onion slivers and place chop on top. Slice Smoky Maple Butter and place on top of chop. Serve along with quinoa blend.

 

Smoky Maple Butter

YIELD | 16

1 lb —Anchor Pure New Zealand Unsalted Butter (929750)

1/4 cup —Lyons Pancake & Waffle Syrup (770470)

1 Tbsp —McCormick Grill Mates® Smokehouse Maple Seasoning (470061)

PREP | Soften butter and mix with syrup and seasoning. Lay out a sheet of plastic wrap; spoon butter mixture onto center, roll into a tube shape, wrap and chill until firm.


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