![Pork shoulder chops [Prince Noir de Biscay from Gilles Pecastaing’s farm]](/en/modules/prestablog/views/img/grid-for-1-7/up-img/78.jpg?d01ab6b7e4e0cd54fb1d5b99c3be226d)
Pork shoulder chops [Prince Noir de Biscay from Gilles Pecastaing’s farm]
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Ingredients for 6 people
3 pork chops (600 gr each)
Small red onions
Flower of salt
olive oil
2 heads of garlic
The stages
Salt the ribs on all sides with fleur de sel.
Sear for 20' on one side and 20' on the other.
At the same time, cut the garlic and onion in 2 and place them on the plancha, flesh side down.
Cook for 10'.
Turn the ribs onto the edge and cook for 10'.
Cut into thick slices and serve with the garlic and onion.
