Potatoes (cut into cubes)
Onions (chopped/diced)
Garlic (chopped/diced)
Pork Chops (cut into cubes, roughly same size as potatoes)
Vegetable Oil
White Cooking Wine
Maple Syrup
Maple & Sage Pork Rub
Butter
Wooden Spoon
Cutting Board
Knife
Steamer
Frying pan (with lid)
Steam potatoes in steamer until soft.
Carmelize the onions (place onions in pan with heated oil, and cook until gold).
Season pork on cutting boad with the pork rub. Massage it in.
Use wooden spoon to move onions to side of pan and add pork. Spread pork out evenly in pan.
Flip pork when color changes.
Add potatoes once pork is seared.
Add wine, maple syrup, and garlic. Stir.
Add lid over pan and reduce heat.
Stir every so often until fully cooked.
Serve and enjoy.
Peel potatoes if desired.
Potatoes and pork should be roughly evenly sized.
Run onion under water before cutting to avoid tears.
Remove pure fat from pork.
Be careful of hot steam.