Recipe: Double pork chop Nustrale glazed with orange

1 In a saucepan, pour 2 tablespoons of olive oil, add your sliced onions salt and pepper, then let sweat slowly covered for 15 minutes, then add the honey and herbs, reduce the heat to minimum for another 15 minutes then turn off leaving covered.

2 In a plate pour a splash of olive oil a little dried herbs, salt and pepper then place your chops and repeat the same operation on top, wrap in film and put the plate in the fridge until cooking begins.

3 1 hour before eating, turn on your plancha thermostat between 2 and 3, when it is hot place your chops which should cook slowly, salt and pepper then after 10 minutes turn them, then brush with your glaze and add more for another 10 minutes.

4 10 minutes before the end of their cooking, cut in 2 lengthwise your potatoes, make a hollow in the middle then fill each one with the candied onions and place them on the plancha.

5 There everything is now cooked on the turned off plancha place a dish lined with a small inverted plate, 0.4 cup (10 cl) of water and a few drops of lemon salt and pepper, place your chops on the plate and cover with a sheet of foil then let rest like this for 20 minutes.