Pork Chops with Beet Confit

Pork Chops with Beet Confit
  • 2 servings
  • 0:20 Preparation
  • 0:18 Cooking
  • 0:38 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    chopped garlic

  • 1/2 cup
    (125 mL)

    minced onion

  • 2 cups
    (500 mL)

    grated peeled fresh beets

  • 1/3 cup
    (80 mL)


  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 1/4 cup
    (60 mL)

    cold water

  • 1 Tbsp.
    (15 mL)

    chopped fresh tarragon

  • 4

    pork cutlet

  • Salt and freshly ground pepper to taste


In a large skillet, heat oil on medium heat and sweat garlic and onion for 30 seconds.

Add remaining ingredients, except tarragon and chops, and simmer 10-12 minutes on medium-high heat or until tender.

When mixture is about half-done, adjust seasoning and add tarragon. Keep warm.

If mixture becomes dry, add a little water and reduce heat.

Meanwhile grill chops on the barbecue or in a grill pan.

Spoon beet confit over chops.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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