Porc Canadien

The large black pigs that live on the estate forest are harvested once per year right at the same time Quebec is producing its annual maple syrup. The combination of the sweet flavour of the syrup and the porky heartiness of the pasture raised pigs makes this dish a favorite just as winter is beginning in late November or early December.

4 Townsend pork chops
2 Tbsp butter
salt and pepper
¼ c cider vinegar
6 Tbsp pure maple syrup
10 Tbsp maple sugar or brown sugar

Preheat oven 425 deg.
Season the meat with salt and pepper. Over med-high heat melt butter in a heavy saucepan. Dredge chops in flour, shaking off excess. Brown both sides in the melted butter. Transfer chops to a roasting pan and roast in the oven for approx. 20 min or until internal temperature reaches 145 deg.

Preheat broiler. Pour off fat from skillet and add vinegar and bring to a boil scraping up the browned bits from pan. Add maple syrup, reduce temperature to low, cover and cook for 10 min.

Place chops on a baking sheet; pack 2½ tbsp of sugar on top of each chop. Broil chops until sugar caramelizes evenly, approx. 1 min (watch carefully as to not burn).

Serve with pan sauce spooned over each chop.