Quebec pork chops, polenta with sharp cheddar, sautéed green cabbage with bacon, sweet and sour meat juice

For a tasty dinner cooked outdoors!

Happy cooking!

Quebec pork chop, polenta with sharp cheddar, sautéed green cabbage with bacon, sweet and sour demi-glace sauce For 16 appetizers Preparation & cooking time: 1 hour Difficulty: Moderate Note: This recipe was made on the stove, but the preparation steps are adapted to make the recipe on the bbq and/or indoors.

INGREDIENTS

FOR POLENTA

• 2 cups of milk

• 2 cups cream

• 1/2 cup cornmeal

• 1/2 cup smoked cheddar cheese

• salt to taste

FOR THE SAUCE

• 1 liter of veal stock

• 1/2 onion, finely chopped

• 1 clove of crushed garlic

• 1/2 tbsp black garlic

• 1 tbsp tomato paste

• 2 tbsp maple sugar

• 1 tbsp La Villa Maple Balsamic Vinegar - Vinegars and Gardens

• 1 pinch of goria pepper

FOR THE CABBAGE FALL

• 1 1/2 cups bacon, cut into strips

• 1 green cabbage wedge, thinly sliced

• 1/2 onion, chopped

• 1 pinch of fresh or dried agastache-fennel flowers

• 1 pinch of salt to taste

FOR PORK

• 4 pork chops

• salt and goria pepper, to taste

• 1 drizzle of oil

TO FINISH

• A few micro mustard shoots

PREPARATION

FOR POLENTA

1. Mix the milk and cream

2. Mix the corn flour in half of the milk-cream mixture and bring the other half to the boil over high heat.

3. Reduce heat to medium-high and pour flour-milk-cream mixture into simmering pot. Cook, whisking, for 2 to 3 minutes.

4. Off the heat, stir in the grated sharp cheddar and mix well. Adjust the seasoning.

FOR THE GREEN CABBAGE FALL

1. Sweat the bacon, then add the onion and cabbage.

2. Let sweat for a few minutes, add the agastache, and continue cooking until the cabbage is tender.

3. Adjust the seasoning (depending on the salt and sugar level of the bacon, add salt and even a drizzle of maple syrup!)

FOR THE SAUCE

1. Caramelize the onion and garlic with the goria pepper, salt and maple sugar

2. Add flour, black garlic and tomato paste, cook for a few minutes.

3. Add the veal stock and mix well until boiling.

4. Add a drizzle of maple balsamic vinegar, set aside.

NOTE: you can also adjust the seasoning, depending on the salt level of the veal stock. In professional cooking, veal stock is never seasoned, in order to calibrate the seasoning after reductions, but in bars, beef broths and veal stocks are often very salty.

FOR THE CHOPS

1. Season the chops with salt, gorria pepper, a drizzle of oil and grill them (on the barbecue, on a grill placed on embers or in a grilled pan) for about 3 minutes on each side.

2. Let the meat rest by placing it on the cabbage.

TO SERVE

1. Make a plate for 2 by first placing the polenta at the bottom of a large plate, then the cabbage, the pork chops and the sauce! Add a few micro mustard shoots and enjoy!

Good cooking and enjoy your meal!