Ingredients

  • 1 big minced onion or ¾ package of sliced leeks
  • 1 diced red pepper
  • 60 ml (¼ cup) of marsala
  • 180 ml (¾ cup) of demi-glaze sauce
  • 4 chops of 150 g (1/3 pound) each
  • 60 ml (¼ cup) of olive oil
  • 15 ml (1 tablespoon) of chopped garlic
  • 5 ml (1 teaspoon) of chopped thyme
LeeksFind our bag in yourlocal grocery store

Preparation

  • In a pan, heat 30 ml (2 tablespoons) of olive oil at medium heat. Set aside 60 ml (¼ cup) of onion or sliced leeks for the sauce. Cook rest of onion or sliced leeks for 8 to 12 minutes, while stirring from time to time or till it caramelized.
  • Add pepper and cook for 5 to 8 minutes at low heat. Salt and pepper. Set aside in a plate.
  • Meanwhile, heat 15 ml (1 tablespoon) of olive oil at medium heat in a small casserole. Cook the onion set aside or sliced leeks, garlic, and if desired, thyme for 2 to 3 minutes.
  • Pour marsala and bring to a boil. let simmer till liquids reduce of an half.
  • Add demi-glace sauce and bring once again to a boil. let simmer for 2 to 3 minutes at low heat.
  • In the pan that served for caramelization of onions or sliced leeks, heat 15 ml (1 tablespoon) of olive oil at meadium-high heat. Cook chops for 2 minutes for each sides. Serves with marsala sauce and with the pepper and caramelized onion or sliced leeks.

Chef's notes

For accompaniment

Creamy risotto with Parmesan

In a casserole, bring to a boil 625 ml (2 ½ cups) of chicken broth. Reduce heats at low heat and maintain the broth trembling. In a pan, heat 15 ml (1 tablespoon) of olive oil at medium heat. Cook 1 chopped onion or ½ package of sliced leeks for 3 to 4 minute. Add 250 ml (1 cup) of warm chicken broth and let simmer till complete absorption of liquid, while continuously stir. Repeat with the rest of the broth. Incorporate 125 ml (½ cup) of grated Parmesan and 30 ml (2 tablespoons) of butter.

Advertisement