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Broek Acres Pork Chop

BT Calgary | posted Tuesday, Nov 12th, 2013

With savory apple pie, calvados jus and chef vegetables.


1 pork chop
salt and pepper
1 tablespoon oil

Remove pork chop from the refrigerator, and allow to rest until it comes to room temperature. Season with salt and pepper.

Heat a cast iron pan, until smoking. Add oil, then add pork chop. Cook until deeply caramelized on both sides, approximately 10 minutes.

Remove from pan, and allow to rest for about 6 minutes.

heirloom carrots
green beans
rainbow swiss chard

1 tablespoon butter
salt and pepper

Bring a pot of salted water to a boil, add vegetables and cook until tender. Transfer vegetables to a pan with melted butter, season with salt and pepper and finish with herbs.

Courtesy Liz Gagnon, Executive Chef The Bison + Bear St. Tavern: The Bison + Bear St. Tavern