Maple and ginger glazed Nagano pork chops with crispy vegetables and cheese curds

Chef William L’Heureux from restaurant L’Odika

Recette Porc Nagano - Côtelettes de longe de

Chef William L'Heureux

Yield: 4 servings
Preparation time: 30 to 45 minutes
Cooking time: glaze and side dish 20 min / pork chops 10 min

Maple glaze


  • 30 g fresh ginger, minced
  • 10 g fresh garlic, minced
  • 125 ml soy sauce
  • 500 ml maple syrup
  • 20 ml toasted sesame oil


Mix ginger, garlic, soy sauce, and maple syrup in a saucepan, reduce on low heat until liquid resembles a thick syrup. Remove from heat, add toasted sesame oil, and let rest.

Side dish


  • 12 new potatoes, halved
  • 100 ml olive oil
  • 4 mini coloured peppers
  • 8 asparagus spears
  • 4 broccolini stalks
  • 100 g curd cheese
  • Fleur de sel and ground pepper


In a skillet, sautée potatoes in olive oil over medium heat for 5 minutes. Add remaining vegetables and sautée an additional 5 minutes. Remove from heat and add curd cheese. Season with salt and pepper to taste.

Bone-in Nagano pork chops


  • 4 pork chops
  • 50 ml olive oil
  • Fleur de sel and ground pepper


Brush pork chops with olive oil, season with salt and pepper. On the grill or in a skillet, sear the pork chops on high heat for 2-3 minutes on each side, then finish in the oven at 350°F for approximately 4 minutes.

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