Pork Chops with Maple Apple Sauce
Pork / Recipes with Maple Butter / Recipes with Maple Sugar
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Imperial
Ingredients
- 4 bone-in pork chops, about 200 g each
- 1 tbsp vegetable oil
- 1 tbsp shallot, minced
- 2 red apples (Macintosh or Cortland), cored and diced
- 1 tbsp cider vinegar
- 3/4 cup demi-glace (beef or veal)
- 3 tbsp maple butter
- 1 tbsp maple sugar
- 1 tbsp chopped parsley
- Salt and pepper to taste
Method
- Preheat barbecue to about 240° C (450° F) for direct grilling.
- Season pork chops with salt and pepper. Grill about 5 minutes on each side.
- Transfer chops from grill to a plate, cover with aluminum foil, and let rest while you prepare the sauce.
- Heat the oil in a saucepan over medium heat and sweat the shallot for about 2 minutes.
- Add the apples and cook another 4 minutes.
- Deglaze with the cider vinegar and cook for about another 2 minutes.
- Add the demi-glace, bring to a boil, then reduce heat to medium and simmer for about 2 minutes.
- Remove from heat. Whisk in the maple butter.
- Season with salt and pepper.
- Place pork chops on plates and top with maple apple sauce.
- Garnish with maple sugar and parsley. Serve immediately.
A recipe from Bob le Chef!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
