montreal steak spice isn’t just for steak anymore. c’est vrai. true story.
on my recent travels to quebec, i picked up some montreal steak spice from spice station, a little shop for local foodies in the charming neighbourhood of mile end. montreal steak spice is a blend of pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds. montreal steak spice is typically used as a rub for steaks… i thought it would make for a fantastic culinary experiment with pork chops. it did indeed.
here’s how…
the chops:
– heat up 2 tbsp extra-virgin olive oil (evoo) in large saucepan on high heat
– brown 1/2 white onion (peeled, rough chop) in pan
– add 5-6 pork centre loin chops to pan
– season both sides of pork chops w/ 2 tsp montreal steak spice
– drizzle 1 tbsp organic apple cider vinegar
– add a dash of sea salt
– add a splash of dry white wine (i used pinot gris.)
– cook pork chops for a few min on both sides until almost cooked evenly through
– remove pork chops from pan and leave onions in pan
the fennel:
the fennel will take approx 30-35min for prep/cooking time, so best to start the fennel before starting the pork chops. check out the previous yumyumyummers recipe for roasted fennel. easypeasy recipe and a fantastic (no-carb) side dish with pork chops.
the mushrooms:
– reduce heat to medium. add 2 tbsp extra-virgin olive oil (evoo) to the same saucepan you used to cook the pork chops.
– add 1/2 white onion (peeled, rough chop) to the leftover onions in the pan
– add 3 cups large white mushrooms (sliced) to pan