Entree: Canada – Central Canada (Ontario) – Butter Tart Pork Chops

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- Kosher salt and freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) unsalted butter (for searing)
- 1.5 lb (700 g) baby potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (5 g) dried thyme or 1 tbsp (15 ml) fresh thyme leaves, divided
- 12 oz (340 g) green beans, trimmed
- 1 small shallot, minced (about 1 oz / 30 g)
- 1 tbsp (14 g) unsalted butter (for green beans)
- 1/3 cup (67 g) packed dark brown sugar
- 3 tbsp (42 g) unsalted butter (for sauce)
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) apple cider (or 1 tbsp apple cider vinegar + 1 tbsp water)
- 1 tsp (5 ml) Dijon mustard
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (40 g) raisins, rehydrated in warm water or apple cider (optional)
- 1/4 cup (30 g) toasted pecans, chopped (optional, for garnish)
- 2 tbsp (8 g) chopped fresh parsley (for garnish)
- Freshly ground black pepper to finish

Instructions

Short Description:
Pan-seared bone-in pork chops finished in a sweet-savory sauce inspired by Ontario butter tarts—brown sugar, butter, maple syrup and raisins—served with roasted baby potatoes and sautéed green beans for a complete main-course meal.

Regional Notes:
This Ontario interpretation uses the signature butter tart flavor elements (brown sugar, butter, maple syrup and optional raisins/pecans) turned into a pan sauce for pork chops rather than a pastry filling. The dish pairs the pork with simple roasted potatoes and green beans to reflect hearty Central Canadian home cooking.

1. Preheat the oven to 425 F (220 C). Toss the halved baby potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp (about 1.5 g) dried thyme (or 1 tsp fresh). Spread cut-side down on a rimmed baking sheet and roast for 25–30 minutes, flipping once, until golden and tender.
2. While potatoes roast, rehydrate the raisins (if using) in 1/4 cup (60 ml) warm water or apple cider for 10 minutes, then drain and reserve the liquid.
3. Pat the pork chops dry and season both sides with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (14 g) butter in a large ovenproof skillet over medium-high heat until shimmering.
4. Sear the pork chops 3–4 minutes per side, until well browned. Transfer the chops to a plate (they will finish cooking in the sauce). Reduce heat to medium and keep skillet on the stove.
5. Add the minced shallot to the skillet and cook 1–2 minutes until softened. Pour in 2 tbsp (30 ml) apple cider (or the rehydration liquid) to deglaze, scraping up browned bits.
6. Stir in 1/3 cup (67 g) dark brown sugar, 3 tbsp (42 g) unsalted butter, 2 tbsp (30 ml) maple syrup and 1 tsp (5 ml) Dijon mustard. Simmer 2–3 minutes until the sugar dissolves and the sauce is glossy.
7. Add the drained raisins (if using) and 1/4 cup (60 ml) heavy cream, stir and simmer 1–2 minutes to thicken slightly. Taste and adjust seasoning—add a pinch of salt or a little more vinegar/apple cider if it needs brightness.
8. Return the seared pork chops to the skillet, spooning sauce over them. Transfer the skillet to the preheated oven and roast 6–10 minutes until pork reaches an internal temperature of 145 F (63 C). (If your skillet is not ovenproof, transfer chops and sauce to a shallow baking dish.)
9. While the pork chops finish in the oven, blanch the green beans in boiling salted water 2–3 minutes until bright green and just tender, then drain and shock in ice water. In a medium skillet, melt 1 tbsp (14 g) butter over medium heat, add the blanched green beans and sauté with the reserved minced shallot 2–3 minutes; season with salt, pepper and a pinch of thyme.
10. Remove the pork chops from the oven and let rest 5 minutes. Spoon extra butter-tart sauce over the chops, sprinkle with chopped toasted pecans and chopped parsley, and finish with a grind of black pepper.
11. Serve each pork chop with a portion of roasted potatoes and sautéed green beans, spooning additional sauce over the plate.