Honey is one of the most intensely sweet ingredients in gastronomy. The Greeks found antiseptic, soothing and tonic properties in it. If you would like to feel all of its intensity: pair it with a Santa Helena Cabernet Sauvignon.
Marinate the pork chops with salt, pepper, camu-camu extract, fennel and rhubarb honey. Let marinate for at least two hours before putting the pork chops on the grill.
Turn pork chops over as they cook in order to prevent drying. The meat must be both well-cooked and juicy.
For the rhubarb honey: scrape the stems clean, dice them, cook them in boiling water for 5 minutes, strain and reduce in the two kinds of honey.
For the mashed potatoes: cook the sweet potatoes and then mash them. Separately, cook the lemon verbena in butter on very low heat. Remove the lemon verbena branches and pour the perfumed butter into the mashed potatoes. Let mashed potatoes reach the right consistency and add four tablespoons of thickly whipped cream. Season.