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Pork Chops Glazed with Whisky and Maple Syrup Recipe
Pork Chops Glazed with Whisky and Maple Syrup
Sébastien Giannini, Fairmont Reine Élizabeth, Montréal
Sébastien Giannini, Fairmont Reine Élizabeth, Montréal
The Cuisine of Greater Montreal
Total time: more than 2 hours

Prep. time: 15-20 minutes
Cooking time for the sauce : 3 hours
Cooking time for the pork and the vegetables : less than 1 hour

Difficulty: Easy
Chef's Note

Winter is almost over and the sun is making its comeback! As freeze turns to thaw, the sap begins to rise in the maple trees. From March 12 to April 19, 2015, come experience gourmet celebrations at Fairmont The Queen Elizabeth. Chef Sebastien Giannini is happy to unveil delicious menus, specially designed in the long-standing tradition of Quebec sugar shacks, incorporating his personal contemporary touch. Brunch, lunch, dinner, cocktails, and even take-away dishes... savour the maple season in the heart of Montréal!

Coureur des Bois Maple Whisky is a unique blend of Canadian whisky and pure premium maple syrup. You can use 30 ml whisky with a dash of maple syrup to recreate the flavour.

5 servings

- 1 kg small pork loin chops
- 100 ml maple syrup
- salt and pepper

- 1 kg pork bones
- 250 g mirepoix (roughly chopped onion, carrot and celery, garlic, thyme)
- 30 ml whisky (see chef's notes)
- a drizzle of maple syrup
- salt and pepper

Celeriac purée
- 175 ml celeriac
- 750 ml water
- 175 ml cream (35%)
- butter
- salt and pepper

Accompanying vegetables
- 50 g girolles
- 150 g baby potatoes
- 75 butter
- 25 g new carrots, with their tops
- 20 g shallot


For the sauce

  1. Brown the bones and the mirepoix in a 180 °C / 350 °F oven for about 40 minutes.
  2. Transfer the mixture to a large saucepan and add water just to cover. Simmer over low heat for 2 hours.
  3. Strain the broth and reduce to a slightly thickened consistency - it will yield about 500 ml.
  4. Add the whisky and maple syrup, season and keep hot.

Cooking the chops

  1. Season the meat and sear in an ungreased skillet over high heat for 2 minutes on each side. li>
  2. In a bowl, combine the Dijon mustard and maple syrup. Brush the mixture onto the pork.
  3. Cook in a 170 °C / 325 °F oven for about 20 minutes for medium. Let rest 5 minutes.
  4. Carve the meat into 5 portions.
  5. Spoon the sauce on top and serve with the accompanying vegetables.

Celeriac purée

  1. Peel and cube the celeriac.
  2. Place in a saucepan with 750 ml water and the cream. Cook for 45 minutes.
  3. Drain. Using an immersion blender, purée with a little butter and season with salt and pepper.

Accompanying vegetables

  1. Sauté the girolles in a skillet with the shallot and butter.
  2. Boil the baby potatoes; dry them and sauté in butter.
  3. Blanch the carrots for 2 minutes in boiling water and then sauté in butter.
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