Pork Chops with Apples and Just the Right Hint of Maple
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 3 Tbsp. (45 mL) apple jelly
- 2 Tbsp. (30 mL) maple syrup
- 2 Tbsp. (30 mL) olive oil
- 1Tbsp. (15 mL) butter
- 4 pork chops bone-in, cut 2.5 cm (1”) thick
- Apple Garnish
- 1 French shallot, finely chopped
- 1 apple, diced
- 1 tsp. (5 mL) fresh rosemary, chopped
- 1/3 cup (80 mL) crushed almonds
- 2 Tbsp. (30 mL) maple syrup
- 2 cups (500 mL) baby spinach
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 160ºC (325ºF).
In a small pan, melt the apple jelly and the maple syrup over low heat.
In a frying pan, heat the oil and melt the butter, then brown the pork chops for 2 to 3 minutes on each side.
Move the pork chops to an ovenproof pan covered in parchment paper and baste with apple jelly in maple. Continue cooking it in the oven from 7 to 10 minutes.
In the meantime, in the same pan, brown the shallots and the diced apples with rosemary for 3 to 4 minutes.
Add almonds and maple syrup. Continue cooking for 2 minutes and season. Turn the heat off, then mix in the spinach.
Suggestion
Serve hot apple garnish with apple and maple-glazed pork chops.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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