Rosemary pork chops with chilli and beer Éphémère Elderberry sauce





Pork chops

• 2 pork chops, bone-in

• 341 ml of Éphémère Elderberry

• 50 g of Dijon mustard  

• 2 sprigs of rosemary (without the stems)

• 4 cloves of garlic  

• 250 ml of olive oil

• Sea salt and freshly ground pepper



• 500 g of frozen elderberries (may be substituted with blueberries)

• ⅙ habanero chilli pepper blitzed in a food processor (may be substituted with a de-seeded jalapeño pepper for a stronger but less spicy flavour)  

• 341 ml of Éphémère Elderberry

• 500 ml of water  

• Sea salt and freshly ground pepper

A participation of

Pascal Bisson



Pork chops

• In a food processor, mix the rosemary, mustard, oil, beer and a pinch of salt and pepper together and blend until you get a smooth consistency. Place the pork chops in the marinade and leave to stand in the refrigerator for 24 hours (with the meat on the bone for more flavour).  

• Remove the meat from the marinade and grill on the BBQ (cooking time will vary depending on the size of the chops).



• Mix all the ingredients together and reduce in a saucepan. Transfer to a blender and blend until you achieve a smooth sauce consistency. Add more beer to taste or if the sauce is too thick.

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