Recette à la plancha d'une cote de porc



  • 3 racks of pork shoulder chops (each 600g)
  • Small red onions
  • Fleur de sel / Sea salt flakes
  • Olive oil
  • 2 bulbs of garlic

Pork shoulder chops [Prince Noir de Biscay from Gilles Pecastaing’s farm]

  • Sprinkle salt all over the shoulder chops.
  • Cook the chops for 20 minutes on one side, turn and cook for another 20 minutes.
  • At the same time, slice the garlic and onion in two and place them cut side down on the plancha.
  • Leave to cook for 10 minutes.
  • Turn the racks of pork shoulder and cook the edge for 10 minutes.
  • Cut into thick slices and serve with the garlic and onion.