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August 17, 2021

Pork chop, carrot puree, broccoli, and bacon salad

Ingredients (4 servings)

  • 1 bag of Épurée carrot purees
  • 7 sprigs of thyme
  • 4 pork chops, hotel cut
  • 3 cloves of garlic
  • 100 g butter
  • Salt and pepper
  • Canola oil


  • 4 cups raw broccoli florets (for sautéing or grilling on the BBQ)
  • 2 green onions, chopped
  • ½ cup sliced almonds or hazelnuts, toasted
  • 4 slices cooked bacon, finely chopped
  • Drizzle of olive oil
  • 1 red onion, finely chopped
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 2 tbsp. basil, chopped
  • 1 cup of parmesan cheese in petals
  • Red or white balsamic vinegar or choice
  • Salt and pepper


  1. Assemble the salad, season well, and let simmer.
  2. Heat a skillet hot to sear the meat, while seasoning the meat well on both sides.
  3. Turn on the oven to 400°F.
  4. Once the pan is hot, add the canola oil and the chop, wait 1 minute and add the garlic, butter, and thyme.
  5. Use a serving spoon to wet the chop with the butter, canola oil, thyme, and garlic mixture (give it some love). For pink pork, reach 63°C in the center.
  6. Once well browned on each side, place chops on an ovenproof baking sheet and finish cooking as needed.
  7. Heat the Épurée carrot purée
  8. Assemble the plate and bon appétit!
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