Maple & Cognac Marinated Pork Chops, Served With A Parsnip & Potato Mash
- 2 pork chops thicker, cleaned, no bone & no fat
- 1/2 cup cognac I use Courvoisier cognac
- 4 tablespoons maple syrup
- 1 tablespoon dijon mustard heaped of
- 3 garlic cloves peeled & finely cut up
- sea salt
- black pepper grinded fresh
- 1 1/3 pounds potatoes peeled, washed & cut into 4
- 7/8 pound parsnips peeled, washed & cut into smaller pieces, the hard wooden nerve on the inside, cut off
- sea salt
- black pepper grinded
- grated nutmeg freshly
- milk a splash of heated
- margarine a bit of baking
- Take a large Ziploc bag. Clean your pork chops & cut away the fat. Score your pork with 3 or 4 semi cuts/ don't cut the pork through,...you just want the marinade to soak in your pork. Place the pork chops in the bottom of your Ziploc bag.
- Make the marinade. Take all of the ingredients for the marinade & place them into the bag. Add some sea salt & a few grinds of black pepper to taste. Mix well with a spoon. Close the zip from the bag & place into a fitted bowl in case of leakage. Place into the fridge for at least 4 to 12 hours! I marinated for 7 hours.
- When you want to make dinner, take the pork chops out of the fridge. Lift the pork out of the marinade & save the marinade. Boil the potatoes until al dente & cooked through. Drain well. Mash. In the meantime, boil the parsnip pieces until al dente in boiling acid water. That prevent the parsnips of becoming brown. This will take about 5 to 10 minutes. Drain well. Mash together with the potatoes & add some heated milk, baking margarine, sea salt, grinded black pepper, some freshly grated nutmeg. The mash has to taste fab!
- Now, fry the pork chops in some baking margarine, until rose on the inside. Adjust the heat if necessary because the meat will caramelise & can burn easily!! This will take about 4 to 6 minutes per side. Wrap the pork chops in aluminium foil to rest for 5 minutes or so & to keep them warm. So, that the meat will be juicy & tender. In the meantime, boil the marinade until it is a bit thicker. If it is not the right consistency, add 1 tablespoon of maizena express. (this is cornstarch )Let the sauce boil for 1 minute to thicken & whisk well because you don't want any lumps!
- Plate up, with a medium cooking ring on the middle of the plate & fill up with mash. Level the top with a knife & remove carefully the ring. Slice the rested meat in thinker slices & place round the mash. Laddle the sauce around & on top of the meat & enjoy!!
pork chops, cognac i, maple syrup, garlic, salt, black pepper, potatoes, parsnips, salt, black pepper, nutmeg freshly, milk, margarine
Taken from www.yummly.com/recipe/Maple-_-Cognac-Marinated-Pork-Chops_-Served-With-A-Parsnip-_-Potato-Mash-1661917 (may not work)