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Loin Chops with Fiddleheads
This is the Loin Chops with Fiddleheads recipe.
- Prep: 10 min - 15 min
- Cooking: 15 min - 20 min
![loin chops with fiddleheads loin chops with fiddleheads](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/loin-chops-with-fiddleheads.jpg.jpeg?itok=Yy2cVzV2)
Ingredients
- 2 cups (500 mL) fiddleheads fresh or frozen
- 3 tbsp (45 mL) butter
- 4 pork chops or steaks 1-inch (2 cm) thick
- 1 onion minced
- 1 tomato peeled and chopped
- 1 garlic clove finely chopped
- Salt and pepper to taste
- 2 tbsp (30 mL) unsalted butter
- 2 tbsp (30 mL) freshly squeezed orange juice
- 1/2 cup (125 mL) 35 % cream
- 3 tbsp (45 mL) yellow bell pepper or green bell pepper diced (optional)
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Preparation
Rinse fiddleheads and steam for 3 to 4 minutes to preserve maximum flavor. Rinse in ice-cold water and set aside.
In a skillet, heat 3 tbsp (45 mL) of butter, then brown chops 4, 5 minutes on each side. Remove chops from skillet, and in same pan, cook onion and tomato, stirring constantly, for 2 to 3 minutes, then add garlic. Season with salt and pepper and set aside.
In another pan, melt 2 tbsp (30 mL) of butter and sauté fiddleheads for 2 minutes. Add orange juice and cream and cook mixture for 1 minute. Season with salt and pepper.
Place fiddleheads in serving dish, surround with chops and coat with cooking juices. If desired, add diced yellow or green bell pepper.