By JEAN DOHERTY/LE PATIO
photo: Courtesy, followmefoodie.com
Pork chops Canadian style
Aboriginal peoples living in the northeastern part of North America were the first people known to have produced maple syrup and maple sugar. According to their oral traditions, as well as archaeological evidence, maple tree sap, which they called “sweet water” or “Sinzibuckwud” (drawn from trees) was being processed for its sugar content long before Europeans arrived in the region.
There are no authenticated accounts of maple syrup production and consumption among early aboriginal groups. Various legends exist as to the origins of maple syrup production; one of the most popular involves maple sap being used to cook venison served to a chief. Many aboriginal dishes replaced the salt traditional in Europe with maple sugar or syrup. This is a traditional Canadian recipe.
INGREDIENTS
- 6 thick cut pork chops
- 3 golden apples
- 3 tablespoons of Canadian maple syrup
- 3 tablespoons heavy cream
- A handful of sultanas
- Salt and pepper
- A pinch of nutmeg
- Vegetable oil and butter
About half-an-hour before cooking your chops, take them out of the fridge and season them well. Heat the oven to 400 degrees. In a cast iron pot, heat up a knob of butter along with a tablespoon of vegetable oil. When it becomes a nice golden color, sear your chops for three minutes, on both sides.
Peel, core and halve your apples. Brush them with some lemon juice (to avoid that they oxidize).
Place an apple half on each pork chop and coat them with maple syrup. Pour the cream around the chops and sprinkle with the sultanas. Season well with salt, pepper and nutmeg.
Cook in the oven for 40 minutes.
That’s it! You are a chef.
