Maple & Cognac Marinated Pork Chops, Served With A Parsnip & Potato Mash
2 thicker pork chops, cleaned, no bone & no fat
For the marinade:
3 fat garlic cloves, peeled & finely cut up
grinded fresh black pepper
For the parsnip & potao mash:
600 gr of potatoes, peeled , washed & cut into 4
400 gr of parsnips, peeled, washed & cut into smaller pieces, the hard wooden nerve on the inside, cut off
grinded black pepper
freshly grated nutmeg
a splash of heated milk
a bit of baking margarine
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 rosé 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 maïzena express. (this is cornstarch )Let the sauce boil for 1 minute to thicken & whisk well because you don't want any lumps!