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August 17, 2021

Pork chops with maple syrup beet puree, sautéed potatoes, and pecans

Ingredients (4 servings)

  • 4 pork chops
  • 1 bag of Épurée beet purees
  • 1.5 tablespoons maple syrup
  • 3 sprigs of thyme
  • 1 clove of garlic
  • 100 g butter
  • Salt and pepper
  • 2 tablespoons of canola oil
  • Arugula (to mix with apples, pecans, and parsley)
  • 2 apples (cut in quarters)
  • Pecans or walnuts
  • Parsley
  • Seasonal vegetables of your choice
  • Olive oil

Preparation

  1. Cut apples into quarters and sauté in butter, add pecans.
  2. Heat a pan (very hot) to sear the meat. In the meantime, season meat well on both sides.
  3. Turn on the BBQ or oven to 400°F.
  4. Once the pan is hot, add the canola oil and pork, wait 1 minute and add the garlic, butter, and thyme.
  5. Use a serving spoon to wet the chops repeatedly with the butter, canola oil, thyme, and garlic mixture (give them some love).
  6. Once well colored on each side, place the pork chop on an ovenproof sheet. For pink pork, reach 63°C in the middle.
  7. Heat the Épurée beet puree and add the maple syrup.
  8. Meanwhile, chop vegetables and sauté.
  9. Place pork in the oven.
  10. Assemble the plate and enjoy.
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