BUTTERNUT PORK CHOP
A savory and semi-sweet dinner dish with avocado and butternut squash dabbled over pork. I do enjoy tossing a bit of wine into the squash water for an extra layer of flavor.
Provided by Kristen Robison
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 3
Number Of Ingredients 11
Steps:
- Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.
- Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.
- Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
- Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 27.1 g, Cholesterol 79.7 mg, Fat 33.8 g, Fiber 6.6 g, Protein 29.6 g, SaturatedFat 9.2 g, Sodium 298.9 mg, Sugar 11.8 g
SEARED PORK CHOP WITH FENNEL POLLEN, APPLE CIDER SAUCE, ROASTED DELICATA SQUASH, TUSCAN KALE, PANCETTA, FENNEL AND BUTTERNUT SQUASH
Steps:
- Fill a large container with water. Add the salt, sugar, fennel seeds, garlic, fennel tops and onion. Add the pork chops and allow to sit in the brine for 2 hours.
- Preheat the oven to 400 degrees F.
- Arrange the delicata rounds and butternut chunks on separate sheet trays. Drizzle with the olive oil and sprinkle with salt. Roast until tender, 25 to 30 minutes.
- Heat the apple cider in a medium saucepan over medium heat. Cook to reduce for 20 minutes. Add 2 cups chicken stock and continue to reduce for 20 minutes.
- Preheat a large cast-iron pan with some olive oil on medium-high heat. Remove the pork from the brine and pat dry. Sprinkle with the fennel pollen and salt. Place in the pan and sear until golden brown and it reaches an internal temperature of 145 degrees F, 4 to 5 minutes per side.
- Coat a high-sided saute pan with olive oil. Add the shallot and some salt and sweat over medium-high heat until translucent, about 5 minutes. Add the apples and cook until they start to soften, 3 to 4 minutes. Add the warmed apple cider and remaining cup chicken stock and season with salt. Cook until slightly reduced, a few minutes, then add the golden raisins. Continue to reduce the sauce, adding a bit more chicken stock every so often, until the sauce is slightly thickened, 10 minutes. Finish the sauce with the butter.
- To a separate saute pan, add the pancetta and turn on the heat to medium. Slowly cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crispy. Add the crushed red pepper flakes. Add the sliced fennel and kale and season with salt. Stir to combine, then add the apple cider vinegar. Add the roasted butternut squash and gently toss to combine. Season to taste with salt and a drizzle of olive oil.
- To plate: Plate two slices of roasted delicata squash. Top with the sauteed kale and butternut squash. Top with a pork chop, then another slice of delicata squash. Spoon the sauce over the top and garnish with the pepitas and fennel pollen. Repeat to make 3 more servings.
PORK CHOPS WITH SQUASH AND SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar and 4 sage leaves in a small saucepan over medium-high heat, stirring, until the sugar and salt dissolve. Pour the mixture into a large bowl and add 5 cups cold water. Submerge the pork chops in the brine and refrigerate 10 minutes.
- Chop 3 sage leaves; set aside. Toss the remaining 5 sage leaves with the squash, 2 tablespoons olive oil, the nutmeg and 1/2 teaspoon salt. Spread on a baking sheet and roast until tender, 25 to 30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Drain the pork and pat dry. Add to the skillet and cook until a meat thermometer inserted sideways into the center registers 140 degrees F, 5 to 7 minutes per side. Divide among 4 plates.
- Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes. Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste. Drizzle the pork with the sauce and serve with the squash.
Nutrition Facts : Calories 612 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 425 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 45 grams
HARVEST PORK CHOP BAKE
When fall brings a snap to the air, try this pork chop casserole, with sage, butternut squash, and other autumn flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
- Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
- Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.
Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g
BUTTERNUT PORK CHOP
A savory and semi-sweet dinner dish with avocado and butternut squash dabbled over pork. I do enjoy tossing a bit of wine into the squash water for an extra layer of flavor.
Provided by Kristen Robison
Categories Pan Fried Pork Chops
Time 55m
Yield 3
Number Of Ingredients 11
Steps:
- Place butternut squash into a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain.
- Saute bacon in a skillet and over medium-high heat until starting to brown, 3 to 5 minutes. Add parsley to bacon; cook and stir until bacon is browned and parsley is hot, 3 to 5 minutes more.
- Heat vegetable oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 3 to 5 minutes. Flip pork chops and pour wine into skillet. Continue cooking until wine evaporates and pork chops are cooked through, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Mash butternut squash, brown sugar, butter, onion powder, and white pepper together in a bowl until soft and smooth.
- Place pork chops on plates; top each chop with avocado slices, butternut squash mixture, and bacon.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 27.1 g, Cholesterol 79.7 mg, Fat 33.8 g, Fiber 6.6 g, Protein 29.6 g, SaturatedFat 9.2 g, Sodium 298.9 mg, Sugar 11.8 g
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- Heat oven to 400°F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
- When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
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