Mix all ingredients in a lasagna pan big enough to accommodate the chops next to each other’s 3 to 4 hours no more than 6 hours. Dry the chops and cut a couple slit in the fat cap to avoid the chops to curl. (like the Chef did in the video)
Cook the Chops:
Season the chops with black pepper. Heat some clarifies butter or vegetable oil in a sauté pan and when hot add the chops
Make the Sauce:
In a reduction pan, add some butter and when hot add the shallots and cook until light golden brown. Add the Mushrooms and sauté until all the water has evaporated, add the beef stock, the Worcestershire sauce and the soy sauce. Cook for a few minutes at a very low heat.
If the sauce is too thin at the end, just add a little bit of corn starch diluted in a couple tablespoons of water and add carefully to get to the right consistency. Add butter just before serving
Make the Potatoes:
Poach the potatoes with the ginger and the garlic in water until tender and drain well.
Transfer to the food processor bowl and puree until very, very smooth. Add the ginger, cumin, Maple syrup and black pepper.