Wider Horizons

Lethbridge and southern Alberta are great places to find local products, such as savory cheeses, Quick braised pork chopfresh, full-bodied yogurts, seasonal fruits and vegetables and succulent, sustainably-raised meat. You can start by checking out the farmer’s market that starts up this year on May 10 or stopping by some of the many shops in the region that carry locally produced food, including the pork, chicken and beef that could be used in this recipe. If you are looking for a straightforward, sure-fire meal that is certain to please every time, consider starting with locally produced pork chops to prepare this quick and satisfying meal.

And don't forget to check out this video of a Lethbridge College chef and staff member preparing this recipe.

 

Ingredients Pork chops.................................6, each about ¾” thick

Canola oil................................................. 2 tablespoons

Flour................................................................as needed

Diced carrot.........................................................¾ cup

Diced onion..........................................................¾ cup

Ground garlic........................................... 2 tablespoons

Cider vinegar.......................................................½ cup

Crushed tomato................................................1½ cups

Chicken stock....................................................1½ cups

Honey...................................................................1/3 cup

Salt and pepper...................................................to taste

Butter...................................................................1/3 cup

 

Method

1. Sprinkle pork chops with salt and pepper.
2. Place a large sauté pan on medium high heat. Add oil.
3. Lightly dredge chops with flour and place in hot pan. Do not move until brown crust forms around bottom of chop. Turn heat to medium and flip to brown opposite side. Remove from pan, set aside.
4. Turn pan to medium low, add carrots, onions, and garlic powder. Sauté.
5. Add vinegar to deglaze the pan. Then add tomato, chicken stock and honey.
6. Return chops to pan and heat to an internal temperature of 60C (140F), or desired doneness. Season the sauce accordingly.
7. Remove chops and bring the sauce to simmer. Remove sauce from heat and swirl in butter. Serves six.

Wider Horizons
Chef Kenny Kain
Original Publication Date:
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