Syrup-glazed pork chops
easy
25 mins
Ingredients
4 p.
- 4 pork chops
- 2 tbsp syrup, Liège
- 1 tbsp wholegrain mustard
- 10 cl chicken stock
- 20 g butter
- 1 tbsp olive oil
Recipe
25 mins
Preparation:
10 mins
|
Cooking:
15 mins
|
Marinating:
1
Take the chops out of the fridge thirty minutes before cooking. Season both sides with salt and pepper. Heat the oil and butter in a frying pan until it froths.
2
Sear the chops for 4 minutes on each side over a high heat until they have a lovely golden-brown crust. Then keep them warm on a plate covered with foil while you make the sauce.
3
Deglaze the pan with the stock, add the syrup of Sirop de Liège and the wholegrain mustard. Reduce for two minutes until you have a smooth, glossy sauce.
4
Put the ribs back in the pan, turn them in the sauce to coat them well. Serve immediately with green beans or a potato gratin.
The classicDrizzleSupperMeat and poultry
