Pork Chops with Maple Carrot Confit and Shiitake Mushrooms

MAPLE CARROT CONFIT

• 16 thin baby carrots
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• 1 1/4 cup poultry broth
• 1 3/4 tbsp unsalted butter
• 2 tbsp maple syrup (preferably golden syrup for its delicate flavour)
• 1 tbsp sherry or red wine vinegar
• 1 tbsp fine maple sugar

PORK CHOPS

• 4 Québec pork chops, 200-225 g (about 1/2 lb) each
• 3 tbsp olive oil
• Salt and ground pepper, to taste
• 1 tbsp vegetable oil
• 1 sprig of thyme
• 1 clove of garlic, peeled

SHIITAKE MUSHROOMS AND JUS

• 2 containers (226 g [1/2 lb]) shiitake mushrooms
• 2 French shallots, peeled and minced
• 1 tbsp vegetable oil
• 1 1/2 cup veal jus
• 1 tbsp Dijon mustard
• 1 3/4 tbsp unsalted butter
• Salt and pepper, to taste

MAPLE CARROT CONFIT

1. In a saucepan over medium heat, sauté the carrots on all sides in the vegetable oil for 2 minutes. Season with salt and pepper. Add the poultry broth and 25 g (1 3/4 tbsp) butter and cook 15 minutes.
2. Add the maple syrup and sherry vinegar, coating the carrots well but gently, as they are delicate. Transfer to a plate and sprinkle with the maple sugar. Discard excess liquid if necessary.

PORK CHOPS

1. Preheat oven to 190° C (375° F).
2. Coat pork chops on both sides with 15 ml (1 tbsp) of the olive oil and the salt and pepper.
3. Pour the vegetable oil into a skillet and heat to medium-high. Brown chops on both sides.
4. Put chops in an ovenproof dish, add the sprig of thyme, the clove of garlic, and the remaining 30 ml (2 tbsp) of olive oil. Bake 8 – 10 minutes, depending on thickness of chops.
5. Remove from oven and allow to rest 3 minutes on a plate.

SHIITAKE MUSHROOMS AND JUS

1. Trim stems off shiitakes and cut the mushrooms into quarters.
2. Heat vegetable oil to medium-high in a skillet. Sauté shiitakes for 5 minutes.
3. Reduce heat to medium-low, add shallots, and stir well for 1 minute.
4. Add veal jus and reduce by half.
5. Add the Dijon and quickly stir in. Turn off heat and add the unsalted butter. Season with salt and pepper to taste.

ASSEMBLY

1. Place a pork chop on each plate, along with a portion of the maple carrot confit.
2. Drizzle mustard jus on chops and arrange shiitakes over each.