cotelettes porc moutarde miel romarin recette
40 minutes • 3 servings


Enjoy our Firebarns pork chops, a perfect blend of sweetness and spice! Prepared with our Mustard & Honey BBQ sauce, they are enhanced by our Cajun Mardi Gras spices and a touch of fresh rosemary. Each bite offers an exquisite harmony between the tenderness of the pork, the sweetness of the honey, the hint of mustard and the spicy flavors of Cajun, enhanced by the fragrant aroma of rosemary. A Firebarns recipe that transforms your meals into a memorable taste experience!


  • 6 pork chops
  • 1 cup of flour
  • 1 C. tablespoon of butter
  • 4 slices of bacon chopped into small cubes
  • 1 oz whiskey
  • 1 cup Honey Mustard BBQ sauce
  • 1 cup of 35% cream
  • 1/2 cup water
  • 2 sprigs of rosemary
  • 1 C. Cajun Mardi Gras spices
  • Salt and pepper to taste
  • 250 g of fresh pasta, cooked and drained
  • 1 chopped green onion to serve


  1. Coat pork chops in flour, melt butter in a large skillet over high heat. Sear the chops on each side until nicely browned. Remove from pan and set aside.
  2. In the same pan, add the bacon and fry for 2 to 3 minutes or until it begins to crisp. Deglaze with the whiskey, add the Mustard & Honey BBQ sauce, the cream, the water, the 2 sprigs of rosemary and the Cajun Mardi Gras spices. Mix well and simmer over medium heat for 5 to 10 minutes. Add salt and pepper to taste.
  3. Add the pasta to the sauce, mix well, add the chops, cover with foil and put in the oven at 350°F for about 10 minutes.
  4. Serve directly from the pan and sprinkle with green onions.


Jasmin Perreault said:

Savoureux et crémeux. Accessible à tous. J’ai adoré!

Valerie said:

Tellement bon!!

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