Sheet Pan Pork Chops and Root Vegetables with Beer and Pancetta Sauce

• Préparation : 20 minutes
• Cuisson : 36 minutes
• Portions : 4

Ingrédients

For the pork chops
• 4 Salaison Théberge smoked pork chops
• 6 Nantais carrots of a variety of colours, cut into pieces
• 3 to 4 medium potatoes, cut into quarters
• 1 red onion, cut into quarters
• 500 ml (2 cups) green cabbage, finely chopped
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) garlic, minced
• 5 ml (1 tsp) freshly chopped thyme
• Salt and pepper to taste
• 15 ml (1 tbsp) butter
For the sauce
• 125 ml (1/2 cup) pancetta, diced
• 80 ml (1/3 cup) dried French shallots, chopped
• 5 ml (1 tsp) smoked paprika
• 125 ml (1/2 cup) dark beer
• 30 ml (2 tbsp) maple syrup
• 15 ml (1 tbsp) cider vinegar
• 375 ml (1 1/2 cup) demi-glace sauce
• Salt and pepper to taste

Préparation

1. Preheat the oven to 205 °C (400 °F).

2. Place the vegetables on a baking sheet lined with parchment paper, and drizzle with olive oil. Add the gar-lic and thyme. Season with salt and pepper and stir. Spread the vegetables evenly over the baking sheet. Roast in the oven for 25 minutes.

3. Meanwhile, melt the butter in a large pan over medium heat. Brown the pork chops for 1 to 2 minutes on each side. Set aside on a plate.

4. Remove the baking sheet from the oven and stir the vegetables. Add the pork chops to the pan of vegeta-bles. Continue cooking for 10 to 12 minutes, until the vegetables are tender.

5. In the meantime, cook the pancetta for 4 to 5 minutes in a small saucepan over medium heat.

6. Add the shallots and smoked paprika to the saucepan. Cook for 1 minute, stirring.

7. Pour in the beer, maple syrup and cider vinegar. Bring to a boil, then simmer for 6 to 8 minutes over me-dium heat until almost all the liquid has evaporated.

8. Add the demi-glace sauce and bring to a boil again. Season with salt and pepper and stir.

9. Serve the pork chops and vegetables with the beer sauce.