Pork chop served with beet purée with maple syrup, kale and apple salad

Ingredients

• 4 pork chops 
• 1 bag of beet and maple purée
• 3 sprigs of thyme
• 1 clove of garlic
• 100 gr butter
• Salt and pepper
• 2 tablespoons of canola oil

Salad

• 240g (6 cups) of kale, chopped with stems removed
• 1 apple (cut into julienne strips)
• Pecans or walnuts
• Juice of 0.5 lemon
• Olive oil
• Salt and pepper 

Preparation

1. Heat a skillet thoroughly to sear the meat; meanwhile, season the meat well on both sides.
2. Once the skillet is hot, add the canola oil and the pork, wait a minute, then add the garlic, butter, and thyme. Baste the meat with the butter, thyme, and garlic mixture.
3. Use a serving spoon to continuously baste the pork chops with the butter, canola oil, thyme, and garlic mixture (give it some love). For medium-rare pork.
4. Once well coloured on each side, place the rack on an ovenproof tray. For a pink pork, reach 63°C in the center.
5. Heat the beet puree, serve warm or cold.
6. Meanwhile, prepare the salad.
7. Place pork in oven.
8. Assemble the plate and enjoy!