frenched pork w/bourbon demi-glace

Chef Wil

<p />figured I'd post a pic for you guys to leave work early and get cooking, frenched porkchop w/bourbon demi-glace sauce and sweet taters rosette

Lawn Ranger

Chef Wil,[p]What do you "REALLY" do for a living. Man that looks good!!
Doesn't look a thing like alligator. You're really Emeril, aren't you? [p]
BTW, thanks for the pics and kind words concerning the "Flipper/ Meat Turners". It's a new and very different endeavor that once again has Mrs. Lawn Ranger rolling her eyes.[p]Mike

Chef Wil

Lawn Ranger,
Honestly, I sell dark sun glasses for a living, can I interest you in getting the Misses a pair, I've heard she has Killer Eyes.....hehehehe

BluesnBBQ

What does "frenched" mean? Does the pork chop surrender before you cook it?

LasVegasMac

BluesnBBQ,[p]"What does "frenched" mean? Does the pork chop surrender before you cook it? "[p]LOL. Best laugh all day![p]LVM

Chef Wil

BluesnBBQ,
frenched literally means how the bone of the porkchop is cleaned before cooking, removing the fat and meat from the bone, making a nicer presentation.

Unknown

Chef Wil,
Whoooo, I didn't know we got so fancy!

Smokey

Wil man, you're killin' me here! That looks yummy ... bet it wann't any good! LOL! Did I tell you the door is open for you to come to Atlanta a cook![p]Smokey

Chef Arnoldi

Chef Wil, looks GREAT & well presented- i am sure it tasted as good as it looks. The rosette looks very appealing, that must be the "artist" in you. Keep them posted:>))

Chef Wil

Chef Arnoldi,
thanks for the compliment, its well appreciated especially from you. BTW....I just had to find another reason to use the MAPP torch (potatoes)....hehehehe