Recipe: Double pork chop Nustrale glazed with orange

Name: Double cote de porc nustrale laquée a l'orange
Prep time: 45 min
Cook time: 45 min
Total time: 150 min
Yield: 4 portions
Ingredients: 2 belles côtes premières de porc Nustrale* de 400 g8 pommes nouvelles(de Ré ou de Noirmoutier) moyennes cuites a l'eau salée avec thym et laurier puis épluchées a chaud.2 Gros oignons doux (style Roscoff) épluchés puis émincés très finement.Huile d'olivessel et poivrez du moulin.Pour le Laquage:Mélangez 60 g de confiture d'oranges(corses si vous trouvez)*6 cl de bon vinaigre de miel*,salez puis poivrez du moulin.Pour confire les oignons:1 Cuiller a soupe de bon miel de châtaigner (si possible)sel fin poivre du moulinet un peu d'herbes de la garrigue

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (12 reviews) Meat

Prep 45 min

Cook 45 min

Rest 1h

Total 2h30

Servings 4 serv.

Ingredients for 4 servings

2 beautiful first cut Nustrale pork chops* of 400 g
8 new potatoes (from Ré or Noirmoutier) medium size cooked in salted water with thyme and bay leaf then peeled while hot.
2 large sweet onions (Roscoff style) peeled then sliced very finely.

Olive oil

salt and freshly ground pepper.

For the glaze:

Mix 60 g of orange jam (Corsican if you can find it)*
6 cl of good honey vinegar*, salt then grind pepper.

To confit the onions:

1 tablespoon of good chestnut honey (if possible)
fine salt freshly ground pepper
and a little herbs de la garrigue

Step-by-step directions

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, 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.

6- Slice in thick slices, on well heated plates, the potatoes around and at the last moment coat with the cooking juice.
*As usual, thank you to my friend Xavier Calizi for his shipments of jams from Cape Corsica
www.lescedratsducapcorse.com.
*And also my friend Jean Philippe Lanouguere master vinegar maker in Mauléon vinaigrerie-saint-jacques.fr
As for the old Corsican Nustrale breed it was officially recognized and awarded an AOP (protected designation of origin) in 2006 immediately followed by 3 other AOPs for cured meats made only with

Longe de porc Corse