Wednesday, November 11, 2015

Honey Cream Pork

This is a recipe that Jan adapted from a dish served at Pissenlits Par la Racine, a cozy French restaurant on the Rue de Bourgogne. Pissenlits Par la Racine means "the dandelion by the root," a reference to the old expression "eating the dandelion by the root," a euphemism similar to the English "pushing daisies." A somewhat alarming name for a restaurant, but a wonderful dish. Very warming, very comforting. I'm not listing amounts for the ingredients because it's a very approximative and adaptable recipe.

 

Ingredients

  • Cubed pork, such as pork chops or pork steak
  • Butter, ghee, coconut oil, or whatever your favourite cooking fat or oil is
  • Flour
  • Salt and pepper
  • Honey
  • Cream
  • Cinnamon
  • Chicken bouillon or fond de volaille (optional)

  • Potatoes, regular and/or sweet, cubed
  • Cooking fat/oil
  • Salt and pepper
  • Garlic powder
Directions:

 

Toss the potatoes with the salt and pepper, garlic powder, and oil. Roast in the oven or fry until browned and tender.

 

Heat the fat/oil in a skillet over medium heat. Dredge the pork in the flour seasoned with salt and pepper and sautée (in batches if necessary) until browned and cooked through.


Add a good drizzle of cream (about 1-2 tbsp per person) and about as much honey. Sprinkle over a pinch of cinnamon and the bouillon, if using.

 

Serve the pork over the potatoes and serve nice and hot.