Maple & Cognac Marinated Pork Chops, Served With A

Name: Maple & Cognac Marinated Pork Chops, Served With A Parsnip & Potato Mash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork chops thicker, cleaned, no bone & no fat; 1/2 cup cognac I use Courvoisier cognac; 4 tablespoons maple syrup; 1 tablespoon dijon mustard heaped of; 3 garlic cloves peeled & finely cut up; sea salt; black pepper grinded fresh; 1 1/3 pounds potatoes peeled, washed & cut into 4; 7/8 pound parsnips peeled, washed & cut into smaller pieces, the hard wooden nerve on the inside, cut off; sea salt; black pepper grinded; grated nutmeg freshly; milk a splash of heated; margarine a bit of baking

Servings: persons

2 pork chops thicker, cleaned, no bone & no fat
1/2 cup cognac I use Courvoisier cognac
4 tablespoons maple syrup
1 tablespoon dijon mustard heaped of
3 garlic cloves peeled & finely cut up
sea salt
black pepper grinded fresh
1 1/3 pounds potatoes peeled, washed & cut into 4
7/8 pound parsnips peeled, washed & cut into smaller pieces, the hard wooden nerve on the inside, cut off
sea salt
black pepper grinded
grated nutmeg freshly
milk a splash of heated
margarine a bit of baking

1
Take a large Ziploc bag. Clean your pork chops & cut away the fat. Score your pork with 3 or 4 semi cuts/ don't cut the pork through,...you just want the marinade to soak in your pork. Place the pork chops in the bottom of your Ziploc bag.
2
Make the marinade. Take all of the ingredients for the marinade & place them into the bag. Add some sea salt & a few grinds of black pepper to taste. Mix well with a spoon. Close the zip from the bag & place into a fitted bowl in case of leakage. Place into the fridge for at least 4 to 12 hours! I marinated for 7 hours.
3
When you want to make dinner, take the pork chops out of the fridge. Lift the pork out of the marinade & save the marinade. Boil the potatoes until al dente & cooked through. Drain well. Mash. In the meantime, boil the parsnip pieces until al dente in boiling acid water. That prevent the parsnips of becoming brown. This will take about 5 to 10 minutes. Drain well. Mash together with the potatoes & add some heated milk, baking margarine, sea salt, grinded black pepper, some freshly grated nutmeg. The mash has to taste fab!
4
Now, fry the pork chops in some baking margarine, until rose on the inside. Adjust the heat if necessary because the meat will caramelise & can burn easily!! This will take about 4 to 6 minutes per side. Wrap the pork chops in aluminium foil to rest for 5 minutes or so & to keep them warm. So, that the meat will be juicy & tender. In the meantime, boil the marinade until it is a bit thicker. If it is not the right consistency, add 1 tablespoon of maizena express. (this is cornstarch )Let the sauce boil for 1 minute to thicken & whisk well because you don't want any lumps!
5
Plate up, with a medium cooking ring on the middle of the plate & fill up with mash. Level the top with a knife & remove carefully the ring. Slice the rested meat in thinker slices & place round the mash. Laddle the sauce around & on top of the meat & enjoy!!

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pork chops thicker, cleaned, no bone & no fat, 1/2 cup cognac I use Courvoisier cognac, 4 tablespoons maple syrup, 1 tablespoon dijon mustard heaped of, and more.

Yes, Maple & Cognac Marinated Pork Chops, Served With A Parsnip & Potato Mash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maple & Cognac Marinated Pork Chops, Served With A Parsnip & Potato Mash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions