Beer and mapple syrup glazed pork chops, maille dijon mustard and condiments rattes potatoes salad
Mapple syrup and blond beer glazed pork chops, serve with a spicy rattes potatoes salad.
L'idée déco When you are half way cooking the chops, brush it again with the glaze but out of the oven, making sure keeping the temp of your oven.You could also play with the different kind of potatoes for the salad.
IngredientsRecipe for 4 persons
Maille dijon mustard
Maille red wine vinegar
- Vegetable oil
- Salt and pepper
Preparation time: 45.00 min
- The preparationsIn a big pot, put the potatoes and cover it with cold water, bring it to boil and let it cook for 30 minutes, insure the cooking by picking it with the top of your knife.Strain it and cool it down with cold water.Ciselez the onion and the parsley, chop the capers and the Maille gherkins.
- The porkSeason the chops on each sides, in a hot pan with vegetables oil sear the meat on both sides (1min). Then reserve it on a baking tray with parchment paper.In a sauce pan, put the beer and the maple syrup, bring it to boil and let it reduce to the 3/4, we want to get a covering syrup.With a pastry brush, cover both sides of the chops with half of the syrup, put it in the oven at 400F and let it cook for 10 to 12 minutes, and let it seat for 4 minutes out of the oven.
- The saladIn a bowl, mix the onion, the parsley, the capers, the gherkins, the oil, the vinegar and the Maille Dijon mustard and mix it well.Slice the potatoes on the top without peeling it, and mix it well again.
- The platingIn a big plate of your choice, build a dome of salad or in a cookies cutter, slice the chops in half or stripes and put it on the side, finish it with a drizzle of glaze all around.
When you are half way cooking the chops, brush it again with the glaze but out of the oven, making sure keeping the temp of your oven.You could also play with the different kind of potatoes for the salad.