As Kim’s husband, this is my first guest post after many, many promises to do so. When I cook, I almost always go to comfort food – savoury, delicious, classics. On the menu tonight, pork chops with sautéed onions, mushrooms, and hint of maple syrup.
I like to cook with a cocktail in hand. It gets the taste buds warmed up – or something like that. For this recipe, I prefer a crisp, slightly hoppy aubern lager such as Creemore Springs Premium Lager. This recipe would also pair nice with a spicy medium bodied Syrah if you prefer red wine instead.
Ok, I digress. These pork chops start with garlic, mushrooms, and sweet white onions sautéed in butter. Add in the pork chops, well seasoned with pepper and a dash of sea salt, and then finish with a drizzle of pure Canadian maple syrup. This combination makes for a savoury and slightly sweet take on the classic pork chop.
Set-off maple syrup with a slightly bitter green vegetable such as asparagus. Here, I just tossed the asparagus in olive oil, black pepper, and sea salt before broiling for 8-10 minutes in an open-faced tinfoil pouch.
The pictures are a bit off, as they’re taken with my iPhone, but the chops are delicious. Cheers.
Ingredients
▪ 3-4 boneless pork chops
▪ 1/2 sweet white onion
▪ Two handfuls of sliced white mushrooms
▪ One clove of garlic
▪ Two tablespoons of butter
▪ Fresh ground black pepper and a dash of sea salt
▪ One and half tablespoons of real Canadian maple syrup
Directions
1. Warm a skillet over medium-high heat and add two tablespoons of butter
2. Mince garlic and slice the mushrooms and onions – adding to the pan when the butter is melted and bubbling
3. Sauté the garlic, mushrooms, and onions for two to three minutes and then make room for the pork chops
4. Generously pepper both sides of the pork chops and add to the pan, sprinkling a dash of salt over the chops
5. Cook pork chops for approximately four minutes per side or until cooked through and golden brown on the outside, continuing to sauté the garlic, onions, and mushroom throughout cooking (remove from the pan if the sauté is cooking too quickly and then combine again before step 6)
6. Once everything is cooked, drizzle maple syrup over the pork – letting it spill off the sides to mix into the garlic, onions, and mushrooms
7. Serve with your favourite cooked green vegetable and rice
