Ingredients
(4 servings)
- 4 pork chops
- 1 bag of beet puree Épurée
- 1.5 tablespoons maple syrup
- 3 sprigs of thyme
- 1 clove of garlic
- 100 gr butter
- Salt and pepper
- 2 tablespoons of canola oil
- Arugula (to mix with apples, pecans and parsley)
- 2 apples (cut into quarters)
- Pecans or walnuts
- Parsley
- Vegetables in season or of your choice
- Olive oil
Preparation
- Cut the apples into quarters and sauté in butter, add the pecans.
- Heat a pan (very hot) to sear the meat. During this time, season the meat well on both sides.
- Turn on the oven at 400°F.
- Once the pan is hot, add the canola oil and pork, wait 1 minute and add the garlic, butter and thyme.
- Use a serving spoon to wet the chops repeatedly with the butter, canola oil, thyme and garlic mixture (give them some love).
- Once well coloured on both sides, place the rack of pork on a baking sheet. For a pink pork, reach 63°C in the middle.
- Heat the puréed beets and add the maple syrup.
- Meanwhile, cut up the vegetables and sauté them.
- Place pork in oven.
- Assemble the plate and enjoy.
