Caribbean-spiced Nagano pork chops with honey and cider vinegar sauce

Chef Jean-François Houde from Quebec’s restaurant Le Charbon

Recette - Côtelettes de porc Nagano grillées aux épices des Caraïbes, sauce au miel et vinaigre de cidre

Chef Jean-François Houde - Le Charbon

Yield: 4 servings
Preparation time: 40 to 50 minutes
Cooking time: 30 minutes


  • 4 bone-in Nagano pork chops

Caribbean spice rub

  • 120 ml onion, chopped
  • 8 cloves garlic, minced
  • 45 ml vegetable oil
  • 30 ml brown sugar
  • 30 ml sweet paprika
  • 30 ml ground black pepper
  • 15 ml fresh thyme
  • 15 ml ground allspice
  • 10 ml ginger, minced
  • 5 ml Cayenne pepper
  • 15 ml Jalapeño pepper


Blend all ingredients in food processor until smooth. Set aside.

Honey and cider vinegar sauce

  • 30 ml shallots, chopped
  • 5 ml ginger, minced
  • ½ green apple
  • 30 ml honey
  • 60 ml cider vinegar
  • 120 ml veal stock or broth
  • 30 ml unsalted butter, cold
  • Salt and pepper to taste



Sweat the shallot, ginger, and apple. Add honey and caramelize for 2 minutes. Add vinegar and reduce by 2/3. Add stock and reduce by half. Whisk in cold butter and season with salt and pepper.

Coat pork chops with spice rub, grill 4 minutes on each side (they will be pink inside), place in the middle of the plate, and drizzle with sauce. Suggested side dishes are a snow pea, corn and red pepper medley, and a sweet potato.

Bon appétit!


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