Pork Chops with Roasted Butternut Squash Pureé and Caramelized Apple Onion Compote

My wife recently mentioned she didn’t like pork chops because they were always dry and lacking flavor.  I explained to her pork chops are usually overcooked because people are unnecessarily squeamish about pink pork.  That didn’t matter.  She insisted they just weren’t her thing.  Now this is a woman who I’ve successfully converted to loving brussel sprouts, any vegetable (as long as they’re roasted) and mushrooms-all foods she would never eat prior to meeting me.  So of course I decided to prove her wrong and make the best dang pork chop she would ever eat!

 

Tips to perfectly cooked pork chops

  1. Buy center-cut pork loin chops that are at least 1/2″ thick.  If you can find certified Heritage Berkshire pork even better.
  2. Brine your pork for 24 hrs. Read more about why I love brining here.
  3. Cook medium rare or to 145ºf.  Yes, it is perfectly safe to eat pink pork!
  4. After removing cooked pork from pan or grill, allow to rest for 3-5 minutes.

Pork Chops with Roasted Butternut Squash Pureé and Caramelized Apple Onion Compote

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 21 minutes

Yield: 4

Pork Chops with Roasted Butternut Squash Pureé and Caramelized Apple Onion Compote

Ingredients

  • 2 ½ teaspoons canola oil, divided
  • 1 medium onion, sliced thin
  • 2 cups Gala apple wedges
  • 1 tablespoon butter, divided
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
  • ½ cup fat-free, lower-sodium chicken broth
  • ½ teaspoon white whole wheat flour
  • 1 teaspoon cider vinegar

Instructions

    For the Apple/Onion Compote
  1. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat.
  2. Add onions to pan; cook 5 minutes or until lightly browned, stirring a few times.
  3. Add apple to pan; cook 5 minutes until brown and caramelized.
  4. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  5. Set onion and apple mix to the side.
  6. For the Pork Chops
  7. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  8. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
  9. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits.
  10. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter.
  11. Serve sauce with pork and apple mixture.
  12. Garnish with thyme sprig
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Adapted from Myrecipes.com

 

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Roasted Butternut Squash Pureé

 

Roasted Butternut Squash Pureé

Yield: 3-4 servings

Roasted Butternut Squash Pureé

Ingredients

  • 1-2.5 lb butternut squash. Peeled, seeds removed and diced into 1/2" cubes
  • 2 tbs extra virgin olive oil
  • 1 cup chicken stock
  • 1 tsp. sea salt
  • 1/4 tsp fresh grated ginger (or 1/2 tsp ground ginger)
  • 1 1/2 tsp agave nectar

Instructions

  1. Pre-heat oven to 400º
  2. Toss squash with olive oil and lay flat on cookie tray.
  3. Roast in oven for 35-40 minutes, tossing once halfway through
  4. Remove from oven and transfer to food processor
  5. Add remaining ingredients and pureé for 3-5 minutes until there are no lumps
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