Vancouver Chef Andrew Smith Recipe for WildTale Pork Chops

One of the restaurants in Vancouver that does both meat and seafood well, is Yaletown’s WildTale. They source locally, the service is superb and they’ve got some amazing pork chops. Head in for happy hour and stay for dinner. We just couldn’t resist asking for their pork recipe as there is even bacon in the jus! Here is WildTale’s pork chop recipe along with some mashed spuds and Brussels sprouts too. Don’t forget to support your local pork farmers and BUY LOCAL!

	Pork Chop For 4
Ingredients:	Pork Chop (double bone cut)	4 pc
	Salt and pepper seasoned	to taste
Procedure:	Pan sear or Grill Pork to 130 degrees, medium. May need to finish
	in the oven.
Ingredients:	Bourbon Jus:
	Diced Bacon	50 ml
	Minced White Onion	50 ml
	Bourbon	1 fl oz
	Red Wine	2 fl oz
	Veal Stock	500 ml
	Cream	50 ml
	Grainy Mustard	1 tbs
	Butter	1 tbs
	Maple Syrup	1 tsp
	Salt and Pepper	to taste
Procedure:	1. Cook bacon untill crispy and add onion
	2. Add bourbon, reduce then wine and reduce
	3. Add veal stock and reduce by 60 percent
	4. Add cream and melt butter on low heat
	5. Add grainy mustard, maple syrup then season to taste
Ingredients:	Chevre Mashed Potato:
	Yukon Gold Peeled Potato	6 large potato
	2% Milk	200 ml
	Butter	.25 pound
	Salt and Pepper	to taste
	Goats Cheese	3 tbs
Procedure:	1. Cook potato until soft, start with cold water
	2. Add heated milk and butter to the mixture and mash the potato
	3. Fold chevre into the mashed potato, season to taste
Ingredients:	Brussels Sprouts:
	Brussels Sprouts	500 ml
	Lemon Juice	1 tsp
	Parmesan Cheese	1 tbs
	Chili Flake	to taste
	Caper	1 tbs
	Salt and Peper	to taste
Procedure:	1. Cut brussels sprouts in half
	2. Roast on high heat or deep fry quickly untill just turning brown
	3. Toss with cheese, chili flake, capers and lemon juice
	4. Season to taste