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Loin Chops with Fiddleheads

Course Main Dishes
Prep. Time 10 - 15 mins
Cooking Time 15 - 20 mins
Yields 4 servings

Preparation
Comments (0)

Preparation

What You Need

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 clove garlic, chopped

Salt

Pepper, to taste

2 tbsp (30 ml) unsalted butter

2 tbsp (30 ml) freshly squeezed orange juice

1/2 cup (125 ml) whipping cream 35 %

3 tbsp (45 ml) diced yellow or

green pepper (optional)

Instructions

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 unsalted 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 pepper.

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