Looking for a simple, tasty dinner filled with family memories? Here's the recipe for Colette-style pork chopsa revisited classic that's always a hit on the BBQ. With just a few simple ingredients - salt, mustard, garlic and a dash of love - this recipe brings out the great taste of pork without masking it. Cook over a high heat, add a touch of butter, and you're guaranteed to enjoy every bite!
4 Pork chops
Fleur de sel
Dijon mustard (or yellow mustard, to taste)
1-2 garlic cloves, minced
½ teaspoon butter per chop
Montreal steak spices
Initial seasoning
Sprinkle each side of the pork chops with the salt flower. Allow to stand room temperature for 30 minutes. This enhances flavor and tenderizes the meat.
Preparing the express marinade
Spread a thin layer of mustard on each side of the chops. Add theminced garlic and distribute evenly.
BBQ cooking
Preheat the BBQ to high heat. Cook the chops for about 3 to 4 minutes per sideaccording to thickness and desired doneness.
Gourmet finish
Just before removing the chops from the BBQ, add ½ teaspoon butter on each, then sprinkle withMontreal steak spices. Allow to melt slightly.
Rest and service
Remove from grill and let stand 3 to 5 minutes before serving, for juicy, flavorful meat.
These pork chops are proof that you don't need complicated sauces to impress. Crispy on the outside, juicy on the inside, they're perfect for a summer supper with friends or family. Serve them with simple accompaniments, and you'll have a meal worthy of the best Quebecois tables. Bon appétit!
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Perfect temperature For ideal cooking, use a meat thermometer. The recommended internal temperature for pork is 63°C (145°F)followed by a few minutes' rest.
Essential rest The 30-minute rest before cooking allows the salt to penetrate the meat and tenderize it naturally. Don't skip this step!
Hot BBQ Sear over high heat to caramelize the mustard and garlic, creating a tasty crust without drying out the meat.
Returns only once To prevent the meat from losing its juices, turn the chops only once during cooking.
Honey mustard For a sweet-savory touch, replace the Dijon mustard with honey mustard. It will caramelize even more when cooked.
Roasted or candied garlic For a milder taste? Use roasted garlic or garlic confit instead of raw garlic.
Home smoke Add wood shavings (maple, apple or hickory) to your BBQ for an artisanal smoky touch.
Spicy version Add a little sriracha sauce or hot mustard to the mix for a spicy version.
Fresh herbs A pinch of fresh rosemary or thyme as a finishing touch will enhance the richness of the dish.
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4 Pork chops
Fleur de sel
Dijon mustard (or yellow mustard, to taste)
1-2 garlic cloves, minced
½ teaspoon butter per chop
Montreal steak spices
Initial seasoning
Sprinkle each side of the pork chops with the salt flower. Allow to stand room temperature for 30 minutes. This enhances flavor and tenderizes the meat.
Preparing the express marinade
Spread a thin layer of mustard on each side of the chops. Add theminced garlic and distribute evenly.
BBQ cooking
Preheat the BBQ to high heat. Cook the chops for about 3 to 4 minutes per sideaccording to thickness and desired doneness.
Gourmet finish
Just before removing the chops from the BBQ, add ½ teaspoon butter on each, then sprinkle withMontreal steak spices. Allow to melt slightly.
Rest and service
Remove from grill and let stand 3 to 5 minutes before serving, for juicy, flavorful meat.
