Loin Chops with Fiddleheads

Course Main Dishes
Prep. Time 10 - 15 mins
Cooking Time 15 - 20 mins
Yields 4 servings 

Preparation What You Need 
2 cups (500 ml) fiddleheads, fresh or frozen
3 tbsp (42.6 g) butter
4 pork chops or steaks, 1-inch (2 cm) thick
1 onion, minced
1 tomato, peeled and chopped
1 clove garlic, chopped
Salt
Pepper, to taste
2 tbsp (28.4 g) unsalted butter
2 tbsp (30 ml) freshly squeezed orange juice
1/2 cup (56 g) whipping cream 35 %
3 tbsp (45 ml) diced yellow or
green pepper (optional)


Instructions 
Rinse fiddleheads and steam for 3 to 4 minutes to preserve maximum flavor. Rinse in ice-cold water and set aside.

In a skillet, heat 3 tbsp (42.6 g) of butter, then brown chops 4, 5 minutes on each side. Remove chops from skillet, and in same pan, cook onion and tomato, stirring constantly, for 2 to 3 minutes, then add garlic. Season with salt and pepper and set aside.

In another pan, melt 2 tbsp (28.4 g) of unsalted butter and sauté fiddleheads for 2 minutes. Add orange juice and cream and cook mixture for 1 minute. Season with salt and pepper.

Place fiddleheads in serving dish, surround with chops and coat with cooking juices. If desired, add diced yellow or green pepper.