Pork chop, carrot puree, broccoli and bacon salad

Preparation

1. Assemble the salad, season well and simmer.
2. Heat a frying pan hot to sear the meat, while seasoning the meat well on both sides.
3. Turn on the oven at 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 moisten the chop with the butter, canola oil, thyme and garlic mixture (give it some love). For a pink pork, reach 63°C in the middle.
6. Once well browned on each side, place the chops on an ovenproof baking sheet and finish cooking as needed.
7. Heat the puree of carrots Épurée
8. Raise the plate and enjoy!