Chef's Corner

Manny's Featured Recipe

Pumpkin seed and chipotle crusted pork chop
on a harvest mash with maple

PORK CHOP
1 x 9 oz centre cut pork chop (frenched)
2 tbsp crushed pumpkin seeds
1 tbsp chipotle chili paste
1 oz vegetable oil

METHOD
Season the pork chop on both sides. Sear on both sides. Brush with paste on one side and place the seeds on top of the paste. Bake in the oven at 375° F until it reaches the internal temperature of 150° F.

HARVEST MASH
½ cup cooking pumpkin roasted with the skin on then seeded and mashed
½ cup sweet potato roasted whole then peeled and mashed
½ cupYukon mash potatoes
3 tbsp corn niblets (frozen or fresh)
1 tbsp fresh chopped chives

METHOD
Combine all the ingredients and check for seasoning.

VEGETABLES
¼ cup of fine green beans snipped and blanched
1 pc fresh bacon cut in to ½ inch pieces
1 tbsp diced Spanish onion
2 pcs cherry tomatoes cut in half

METHOD
In a hot pan place the bacon and onions and cook until they start to caramelize. Add the beans and tomatoes. Check seasoning.

SAUCE
1 oz pure maple syrup

GARNISH
1 pc. fresh rosemary

PRESENTATION
Place the mash on the left side of the plate and the bean mixture on the right. Rest the pork chop on the mash. Then pour the syrup over the pork chop and garnish the mash with the fresh rosemary.

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