Organic Pork Chops Recipe with Swiss Chard Garnish and Creamy Mustard Sauce

This text is part of the special book Plaisirs

The recipe is offered by QuébecBio, the communication subsidiary of the Filière Biologique du Québec, a non-profit organization that has been working for more than 15 years to develop the organic sector in Quebec.

Servings | 2

Preparation time | 10 minutes

maceration time | 4 to 48 hours

INGREDIENTS

2 bone-in pork chops

1 bunch Swiss chard

½ cup (125ml) cream

For the marinade

2 tbsp. (30 mL) canola oil

3 tbsp. (45 mL) Dijon mustard

2 tbsp. (30 ml) maple syrup

1 C. (15 ml) cider vinegar

2 green onions, minced

1 clove garlic, minced

1 C. 1/2 tsp (5 mL) sweet paprika

Salt and pepper, to taste

PREPERATION

Combine all marinade ingredients. Add the chops and marinate in the refrigerator for 4 to 48 hours.

Separate the Swiss chard leaves from the stems. Slice the stems and roughly chop the leaves. Book separately.

Preheat barbecue to 400°F (205°C).

Cook pork chops 4-5 minutes per side, or 1-2 minutes if thin and boneless. Keep warm.

In a large skillet, on the side ring of the barbecue, heat a drizzle of oil and brown the Swiss chard stalks for 2 to 3 minutes. Pour in the rest of the marinade, bring to the boil for 1 minute, then add the Swiss chard leaves.

Pour in the cream and continue cooking for 2 to 3 minutes so that the Swiss chard is cooked and the sauce is creamy.

Serve the chops with the creamy Swiss chard.

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