Ingrédients

3 tbsp.	apple jelly	45 ml
2 tbsp.	maple syrup	30 ml
2 tbsp.	olive oil	30 ml
1 tbsp.	butter	15 ml
4	pork chops bone-in, cut 2.5 cm (1”) thick
Apple Garnish:
1	French shallot, finely chopped
1	apple, diced
1 tsp.	fresh rosemary, chopped	5 ml
1/3 cup	crushed almonds	80 ml
2 tbsp.	maple syrup	30 ml
2 cups	baby spinach	500 ml
To taste	salt and freshly ground pepper

Méthode

Preheat oven to 160 °C (325 °F).

In a small pan, melt the apple jelly and the maple syrup over low heat.

In a frying pan, heat the oil and melt the butter, then brown the pork chops for 2 to 3 minutes on each side.

Move the pork chops to an ovenproof pan covered in parchment paper and baste with apple jelly in maple. Continue cooking it in the oven from 7 to 10 minutes.

In the meantime, in the same pan, brown the shallots and the diced apples with rosemary for 3 to 4 minutes.

Add almonds and maple syrup. Continue cooking for 2 minutes and season. Turn the heat off, then mix in the spinach.

Serve hot apple garnish with apple and maple-glazed pork chops. 

4 Servings
Preparation time:	20 min
Cooking time:	15 min