Maple & Cognac Marinated Pork Chops, Served With A Parsnip & Potato Mash
By: Sophie32
Published: Thursday, December 10, 2009 - 5:16pm

Ingredients




2 thicker pork chops, cleaned, no bone & no fat
For the marinade:

120 ml of cognac, I use Courvoisier cognac
60 ml of maple syrup
1 tablespoon heaped  of Dijon mustard
3 fat garlic cloves, peeled & finely cut up
sea salt

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
sea salt

grinded black pepper

freshly grated nutmeg

a splash of heated milk

a bit of baking margarine

Preparation

1 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. 2 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. 3 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! 4 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! 5 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!!

About


I love this lovely & delicious recipe. It is easy too. This is a true fall recipe. Parsnips are just coming in season. Parsnips are very underestimated vegetables in Belgium.
Enjoy!!