Rub both sides of pork chop with maple spice. Sear pork on both sides until carmelized( spice contains sugar. Do not over sear ) Transfer chop to sizzler platter and place in 400 degree oven. Cook 5 to 7 minutes. Set aside to rest.
Add bourbon and sage to saute pan. Reduce by half. Add demi glace and heat. Set aside.
Heat 2oz oil in separate saute pan. Add minced shallots, sweet potato spirals and toss quickly. Adjust seasoning with salt and pepper.
Place sweet potato spirals on center of plate. Place pork chop on sweet potatoes. Drizzle bourbon demi glace on pork chop. Garnish with blanched haricot vert beans. Serve.
1 oz haricots vert beans
4 oz bourbon
2 oz Culinarte Demi Glace
4 oz Roma® Oil, Olive
1 12 oz Pork Rib Chop, frenched
1 tbsp Peak Fresh Produce® Sage, chopped
1 tbsp shallot(s), minced
1 oz McCormick® Grill Mates Smokehouse Maple Seasoning