Honey-Glazed Pork Chops and Poached Pears

Ingredients

• 4 Quebec hotel-cut pork chops (bone-in), about 2.5 cm (1 in.) thick
• 2 tbsp. 30 ml olive oil
• 12 fresh sage leaves
• 1 tbsp. 15 ml butter
• Salt and freshly ground pepper, to taste

Parsnip purée

• 4 cups 1 L thinly sliced parsnips
• water
• ½ cup 125 ml butter

Honey glaze and poached pears

• ¾ cup 180 ml of honey
• 2 tbsp. 30 ml apple cider vinegar
• 1 pear, peeled and finely diced
• 2 tbsp. 30 ml butter

Garnishes

• 3 tbsp. 45 ml finely diced celery, with leaves
• 2 tbsp. 30 ml chopped flat-leaf parsley
• 4 slices bacon, cooked until crispy then finely chopped or ground in a coffee mill
• Hazelnuts, crushed or caramelized to taste
• Sage leaves, fried to taste
• Fleur de sel, to taste

Note : caramelize hazelnuts if desired. In a bowl, mix 60 ml (¼ cup) hazelnuts with 60 ml (¼ cup) maple syrup or honey and a pinch of cayenne pepper. Place on a parchment-lined baking sheet and bake at 375°F (190°C) for 4–5 minutes, or until hazelnuts are caramelized. Flip halfway through cooking. Season with fleur de sel and let cool. Crush.