Cooking time

Smoked pork chops, bacon, caramelized onions and brie

  • Preparation : 25 minutes
  • Cooking : 36 minutes
  • Portions : 4
recette côtelettes fumées


    For the potatoes with leeks
  • 15 ml (1 tbsp) olive oil
  • 1 leek, sliced
  • 80 ml (1/3 cup) white wine
  • 2 potatoes, sliced
  • 250 ml (1 cup) 15% cooking cream
  • 250 ml (1 cup) chicken broth
  • 5 ml (1 tsp) fresh thyme, chopped
  • Salt and pepper to taste
  • For the pork chops
  • 4 bone-in smoked pork chops
  • 2 slices of bacon cut into pieces
  • 2 onions, sliced
  • 30 ml (2 tbsp) maple syrup
  • 15 ml (1 tbsp) cider vinegar
  • 15 ml (1 tbsp) butter
  • 200 g (about ½ lb) brie, cut in slices
  • 60 ml (1/4 cup) port jelly


    For the potatoes with leeks
  1. Preheat the oven to 180°C (350°F).

  2. In a large oven-proof saucepan, heat the oil over medium heat. Cook the leek for 4 to 5 minutes, stirring occasionally. Add the white wine and cook until the wine has evaporated completely. Add the potatoes, cream, broth and thyme. Add salt and pepper. Bring to a boil.

  3. Cover and bake in the oven for 25 to 30 minutes, until the potatoes are soft.

  4. For the pork chops
  5. In the meantime, heat a large skillet over medium heat. Cook the bacon for 5 to 7 minutes, until it is crispy. Place the bacon in a bowl, keeping the fat in the skillet.

  6. In the same skillet, cook the onions for 8 to 10 minutes over medium heat, stirring frequently, until golden brown. Add the maple syrup and cider vinegar. Continue cooking for 5 to 7 minutes, stirring regularly. Return the bacon to skillet and stir. Keep warm.

  7. In oven-proof skillet, melt the butter over medium heat. Cook the pork chops for 1 to 2 minutes on each side. Continue cooking in the oven for 10 to 12 minutes, until the internal temperature of the pork chops reaches 77°C (170°F) on a cooking thermometer.

  8. Garnish the pork chops with the caramelized onions and bacon, brie slices and port jelly. Bake in the oven for another 2 to 3 minutes until the brie begins to melt.

  9. Serve with the potatoes and leeks.

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