This complete holiday dish from Chris Rogienski, executive chef at Supperland in Charlotte, N.C., features a Brookshire pork porterhouse with sweet potato gorgonzola purée, fried brussel sprouts, dried cherries, and a Cheerwine “beurre rouge.”

Ingredients

Sweet Potato Purée

1 sweet potato
3 tablespoons heavy cream
2 tablespoons gorgonzola
Salt and pepper

Brussels Sprouts

1 bag brussels, halved
Salt and pepper
Dried cherries

Pork Porterhouse

1 cut of pork porterhouse
Salt and pepper

Cherwine “Beurre Rouge”

3 tablespoons butter, divided
1 shallot, finely minced
1 tablespoon Lusty Monk Mustard
2 teaspoons Cheerwine Syrup

Instructions

Sweet Potato Purée

Roast sweet potato at 350°F until fork tender
Peel sweet potato
Add heavy cream
Add gorgonzola
Season with salt and pepper to taste
Whip until smooth

Brussel Sprouts

Fry brussels in deep fryer at 350°F
Season with salt and pepper to taste
Sprinkle in dried cherries

Pork Porterhouse

Brine pork in salt and pepper
Roast pork until the internal temperature hits 140°F
Remove from oven and let rest for 7 minutes
Slice and serve on sweet potato puree

Cheerwine “Beurre Rouge”

Add 2 tablespoons butter to saucepan
Add shallot and sweat it out
Add Lusty Monk Mustard
Add Cheerwine Syrup
Mount with remaining 1 tablespoon butter
Pour on finished pork dish

Find it online: https://cheerwine.com/recipes/cheerwine-chops/