Loin Chops with Fiddleheads

Name: Loin Chops with Fiddleheads
Yield: 4 servings
Ingredients: 2 cups (500 mL) fiddleheads fresh or frozen; 3 tbsp (45 mL) butter; 4 pork chops or steaks 1-inch (2 cm) thick; 1 onion minced; 1 tomato peeled and chopped; 1 garlic clove finely chopped; Salt and pepper to taste; 2 tbsp (30 mL) unsalted butter; 2 tbsp (30 mL) freshly squeezed orange juice; 1/2 cup (125 mL) 35 % cream; 3 tbsp (45 mL) yellow bell pepper or green bell pepper diced (optional)

This is the Loin Chops with Fiddleheads recipe.

Prep: 10 min - 15 min
Cooking: 15 min - 20 min

Yields 4 servings

Ingredients

2 cups (500 mL) fiddleheads fresh or frozen
3 tbsp (45 mL) butter
4 pork chops or steaks 1-inch (2 cm) thick
1 onion minced
1 tomato peeled and chopped
1 garlic clove finely chopped
Salt and pepper to taste
2 tbsp (30 mL) unsalted butter
2 tbsp (30 mL) freshly squeezed orange juice
1/2 cup (125 mL) 35 % cream
3 tbsp (45 mL) yellow bell pepper or green bell pepper diced (optional)

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Preparation

Rinse fiddleheads and steam for 3 to 4 minutes to preserve maximum flavor. Rinse in ice-cold water and set aside.

In a skillet, heat 3 tbsp (45 mL) of butter, then brown chops 4, 5 minutes on each side. Remove chops from skillet, and in same pan, cook onion and tomato, stirring constantly, for 2 to 3 minutes, then add garlic. Season with salt and pepper and set aside.

In another pan, melt 2 tbsp (30 mL) of butter and sauté fiddleheads for 2 minutes. Add orange juice and cream and cook mixture for 1 minute. Season with salt and pepper.

Place fiddleheads in serving dish, surround with chops and coat with cooking juices. If desired, add diced yellow or green bell pepper.