Pork chop with Madagascan pepper and coffee rub

Peugeot equipment: Maestro pepper mill

• 6 high welfare pork chops of about 200-250g each
• 8g coffee
• 8g of juniper berries
• Voatsiperifery to taste
• 1 – 2 pointed cabbage depending on size
• 2 medium onions
• 2 slices of bacon
• Parsley
• 200ml of stock
• 900g potatoes, peeled
• butter (as needed)
• milk (as needed)
• oil (as needed)
• Cornstarch (as needed)
• Nutmeg (as needed)

1. Finely grind the same weight of coffee and juniper berries.
   Then add the Voastiperifery Madagascar pepper (grind setting 3).
2. Rub the pork chops on both sides with the Voatsiperifery wild pepper and coffee rub. Place them on a baking sheet and bake in the oven at 180 degrees until a core temperature of 60 degrees is reached.
3. Cut the pointed cabbage in half, remove the core and cut into strips. Blanch slightly and refresh in cold water.
4. Peel onions and cut into small cubes. Also cut the bacon into small cubes. Fry the onions and bacon in a pan with a little oil.
5. Moisten half of them with the stock and add the pointed cabbage. Let simmer and bind with cornstarch.
6. Cut the peeled potatoes in half and cook them in salted water, then drain. Then mash them with hot milk and add the other half of the bacon/onion mixture. Season with salt and nutmeg.