Cider and onion confit veal chops

Servings: 4
Preparation: 20 minutes
Cooking: 15 minutes

Ingredients

4 veal chops from Ferme Joalin

Marinade

2 bottles (341 ml) McKeown pear cider
3 tbsp (45 ml) Asian soy sauce (such as Kikkoman)
4 garlic cloves, crushed
1 shallot, chopped
1 tbsp (15 ml) Provence herbs
To taste salt and ground pepper
4 tbsp (60 ml) cider and onion confit from Petits Péchés du Mont Yamaska/Nathy.D.
Some pink pepper pods

Garlic confit mashed potatoes

4 Idaho potatoes
3 tbsp (45 ml) semi-salted butter
1/2 cup (100 ml) 15% cooking cream
1 whole garlic bulb
To taste salt, pepper, nutmeg
1 tbsp (15 ml) fresh chives, chopped

Preparation

1. Mix all ingredients except the cider and onion confit. In the refrigerator, marinate the veal chops in the mixture for at least 3 hours or overnight.

2. Drain the veal chops. Salt and pepper both sides. In a frying pan preheated to high, brown both sides of the veal chops in olive oil.

3. In an oven, bake the chops at 400°F for about 15 minutes. Remove from oven, cover with aluminum foil and set aside 5 to 10 minutes before serving. Add a spoonful of cider and onion confit to each side of the veal chops and garnish with pink pepper.

Garlic confit mashed potatoes

1. Cut the top from the garlic bulb and wrap in aluminum foil. Bake in oven at 300°F for about 1 ½ hours. Let cool. Using the fingers, squeeze the garlic cloves out of the bulb.

2. In a saucepan, cover the potatoes with cold water. Add salt and bring to boil. Cook, drain and mash. Add butter, cream, puree of garlic confit, chives, and salt and pepper to taste.

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