Double Pork Chops with a Maple Brandy Sauce and Oven-Roasted Vegetables by Laurent Dagenais
Serves: 2
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients
Pork Chops:
- 2 double-cut pork chops
- La Belle Excuse Mediterranean Fleur de Sel and pepper, to taste
- Olive Oil Laurent Dagenais X La Belle Excuse, for searing
- 30 ml (2 tablespoons) butter
- 2 cloves garlic, minced
- 2 sprigs La Belle Excuse Rosemary Dried on Stem
- 2 sprigs thyme
Maple Brandy Sauce:
- 30 ml (2 tablespoons) butter
- 1 shallot, finely chopped
- 5 ml (1 teaspoon) fresh thyme leaves
- 30 ml (2 tablespoons) maple syrup
- 60 ml (1/4 cup) brandy
- 125 ml (1/2 cup) veal stock
- La Belle Excuse Mediterranean Fleur de Sel and pepper, to taste
Oven-Roasted Vegetables:
- 2 carrots, cut into small irregulars hapes
- 8-10 pearl onions, peeled
- 6-8 Fingerling Potatoes, cut into small irregular shapes
- 2 cloves garlic, minced
- 2 sprigs thyme
- 2 sprigs La Belle Excuse Rosemary Dried on Stem
- Olive oil Olive Oil Laurent Dagenais X La Belle Excuse
- La Belle Excuse Mediterranean Fleur de Sel and pepper, to taste
Steps
- Preheat your oven to 375°F (190°C).
- Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Heat a large oven-safe skillet over medium-high heat. Add olive oil to the skillet and sear the pork chops until golden brown on both sides, about 3-4 minutes per side. Add butter, minced garlic, rosemary, and thyme to the skillet. Baste the pork chops with the melted butter and aromatics.
- In the same skillet used for searing the pork chops, melt butter over medium heat. Add chopped shallot and cook until softened, about 2-3 minutes. Stir in thyme leaves, maple syrup, and brandy. Carefully flambe the brandy by tilting the skillet slightly and igniting the vapors with a long match or lighter. Allow the flames to subside. Pour in veal stock and simmer until the sauce has thickened slightly, about 5-7 minutes. Season with salt and pepper to taste. Strain the sauce and keep warm.
- In a large mixing bowl, toss together the carrots, pearl onions, fingerling potatoes, minced garlic, thyme, rosemary, olive oil, salt, and pepper until evenly coated. Spread the vegetables out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Transfer the skillet with the seared pork chops to the preheated oven. Roast for 10-15 minutes or until the internal temperature of the pork chops reaches 145°F (63°C). Remove the pork chops from the oven and let them rest for a few minutes before serving.
- Plate the roasted vegetables alongside the seared and oven-roasted double pork chops. Drizzle the maple brandy sauce over the pork chops. Garnish with additional fresh herbs, if desired. Serve immediately and enjoy your delicious meal!