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Honey garlic pork chops with roasted vegetables and Blueberry compote
2019-11-05
https://api2.metro.ca/userfiles/image/recipes/cotelettes-porc-miel-ail-legumes-rotis-11141.jpg
PT30M
PT15M
PT45M
Heat garlic in a saucepan on medium heat with canola oil. Once garlic is softened add honey, soy sauce, orange juice, Dijon mustard and zest. Whisk well and reduce heat to low and simmer to cook out all liquid. Add about 1 tablespoon salt and 1 teaspoon of black pepper and remove off heat once thickened.On high heat add frozen blue berries to a saucepan with water and vinegar. Let liquid start to bubble. Add brown sugar and lemon juice with zest and reduce heat to low stirring every few minutes to ensure the sugars don’t burn. Add 2 teaspoons salt and continue to cook until the blueberries start to look like a thick jam. If you want a looser sauce add more water halfway through your cook.Cut fennel into four large pieces each and save a few fennel tips for garnish. Cut each onion into six pieces and the apple as well. Place on a roasting pan and drizzle with canola or olive oil. Roast the fennel and onions first under high broil for about 5 minutes until the edges star to brown and caramelization begins. Remove the pan and add the apples and roast for another 2-3 minutes then remove the pan.Season the pork chops with salt and pepper and sear in a cast iron for 2-3 minutes per side on high heat. Cover the chops with a generous amount of honey garlic sauce and throw in the oven for about 5-6 minutes at 475 degrees.Plate your dish by placing the roasted veg on the plate scattered with dollops of compote. Add the pork chops to the centre of the plate and add a little more honey garlic drizzle. Garnish with fennel tips and salt and pepper to taste.Source: Metro
4
Metro
0
0
0
0
2 fennel
2 red onion
2 honey crisp apple
4 pork rib chops bone-in
2 garlic cloves finely chopped
1 Humble Bee honey
2 tablespoon (30 ml) Dijon mustard
2 tablespoon (30 ml) soy sauce
1 orange juice and zest
2 tablespoon (30 ml) canola oil
1 bag Boreal Berry Farm frozen blueberries
3 tablespoon (45 ml) fruit flavoured vinegar
1/4 cup (60 ml) brown sugar packed
1 lemon juice and zest
Honey garlic pork chops with roasted vegetables and Blueberry compote
4
Main course
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
2
fennel
-
2
red onion
-
2
honey crisp apple
-
4
pork rib chops bone-in
-
2
garlic cloves finely chopped
-
1
Humble Bee honey
-
2 tablespoon
(30 ml)Dijon mustard
-
2 tablespoon
(30 ml)soy sauce
-
1
orange juice and zest
-
2 tablespoon
(30 ml)canola oil
-
1 bag
Boreal Berry Farm frozen blueberries
-
3 tablespoon
(45 ml)fruit flavoured vinegar
-
1/4 cup
(60 ml)brown sugar packed
-
1
lemon juice and zest
Preparation
Heat garlic in a saucepan on medium heat with canola oil. Once garlic is softened add honey, soy sauce, orange juice, Dijon mustard and zest. Whisk well and reduce heat to low and simmer to cook out all liquid. Add about 1 tablespoon salt and 1 teaspoon of black pepper and remove off heat once thickened.
On high heat add frozen blue berries to a saucepan with water and vinegar. Let liquid start to bubble. Add brown sugar and lemon juice with zest and reduce heat to low stirring every few minutes to ensure the sugars don’t burn. Add 2 teaspoons salt and continue to cook until the blueberries start to look like a thick jam. If you want a looser sauce add more water halfway through your cook.
Cut fennel into four large pieces each and save a few fennel tips for garnish. Cut each onion into six pieces and the apple as well. Place on a roasting pan and drizzle with canola or olive oil. Roast the fennel and onions first under high broil for about 5 minutes until the edges star to brown and caramelization begins. Remove the pan and add the apples and roast for another 2-3 minutes then remove the pan.
Season the pork chops with salt and pepper and sear in a cast iron for 2-3 minutes per side on high heat. Cover the chops with a generous amount of honey garlic sauce and throw in the oven for about 5-6 minutes at 475 degrees.
Plate your dish by placing the roasted veg on the plate scattered with dollops of compote. Add the pork chops to the centre of the plate and add a little more honey garlic drizzle. Garnish with fennel tips and salt and pepper to taste.
Source: Metro
Source :
Metro
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