Maple and bourbon pork chop

Serves : 4

Preparation time: 10 minutes

Cooking time: about 30 minutes

Ingredients

Topping

• 1 onion, thinly sliced
• 60 ml (4 tablespoons) olive oil
• 2 peppers, cut into strips
• 2 garlic cloves, chopped
• 2 l (8 cups) Grelot potatoes, boiled
• 60 ml (4 tbsp.) parsley leaves, chopped
• Salt and pepper to taste
• 4 Québec pork chops
• 60 ml (4 tbsp.) olive oil
• 2 garlic cloves, chopped
• 5 ml (1 tsp.) herbes de Provence blend
• 1 onion, thinly sliced
• 60 ml (4 tbsp.) maple syrup
• 1 vegetable stock cube
• 125 ml (½ cup) Bourbon
• 250 ml (1 cup) 35% cream
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté the onion in olive oil for 2 minutes.
2. Add the bell pepper and garlic and sauté for 4 minutes.
3. Add the potatoes, lower the heat and cook for a further 10 minutes. Season with salt, pepper and parsley. Check the seasoning.
4. Season the meat with salt and pepper.
5. In another frying pan, over high heat with a little oil, sear the pork chops in olive oil for 2 to 3 minutes on each side.
6. Add the garlic, herbs, onion, maple syrup and stock cube.
7. Deglaze with Bourbon and flambé.
8. Add the cream and cook over low heat for 10 minutes, turning the meat halfway through.