Nagano pork loin chops with port sauce, onion confit and goat cheese

Chef Luc Carreau from restaurant L’angéluc

Recette - Côtelettes de porc Nagano, sauce porto, oignons confits, fromage de chèvre

Chef Luc Carreau - restaurant L'angéluc

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


  • 4 Nagano boneless pork loin chops
  • 4 slices (20 g) Chèvre des Neiges cheese (half cow’s milk, half goat’s milk)


  • 1 c. port wine
  • 3 c. veal stock or demi-glace
  • 2 shallots, chopped
  • 1 tbsp. butter


Sautée shallots in butter and deglaze pan with port. Add veal stock and reduce over low heat for 30 minutes, or until desired consistency.

Onion confit

  • 2 c. red wine
  • 1 c. sugar
  • 2 Spanish onions, sliced



Place all ingredients in a saucepan and reduce over low heat until the mixture resembles the consistency of jam.

Grill the chop 2-3 minutes on each side.

Assembly: Top the pork chop with onion confit and cheese, and bake 10 minutes at 350°F.
Add port sauce and serve

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