Saturday, November 24, 2012

Blackened Pork Chop w/ Candied Butternut Squash

You can prepare this recipe with boneless chicken breast pounded flat if you wish.  Either will be really good!!!  Enjoy!!

Blackened Pork Chop w/ Candied Butternut Squash
By Ted Slee

Servings: 2
Prep Time: 30-60 mins
Cook Time (Pork): 10-16 mins
Cook Time (Squash): 20-24 mins

2 Boneless Pork Chops
2 cups (approx) Apple Cider
Fresh Black Pepper
3 tbsp rustic honey mustard
1 tbsp butter
Kosher Salt

Soak the pork in apple cider for about an hour after perforating gently with a fork.  Before cooking remove from cider and sprinkle with kosher salt and coat with black pepper on one side.  In a hot cast iron skillet let the butter melt and begin to turn slightly brown before putting the pork chop in black pepper down.  Let cook for 2-3 mins before flipping to the naked side for 2 mins.  At this point remove them from the heat and coat the naked side with honey mustard liberly before cooking on the black pepper side for another min before flipping to finish 1-3 mins based on thickness of pork chop.  When done remove from heat and let them rest. 

½ Butternut Squash cubed
½ vadalia onion (1/8” slices)
2 cloves garlic minced
2 tbsp maple syrup
½ tbsp chipotle powder
½ tbsp black pepper
3 tbsp butter
2 tbsp apple cider
Kosher Salt (for taste)

Put the cubed squash in a microwave safe bowl and microwave for 4 mins on high.  In a non-stick skillet melt half the butter and add the squash making sure to coat evenly.  Cook for 2 mins.  Add onions and cider, cover and cook for 5 mins.  Remove cover and cook for 3 mins before adding pepper, chipotle and syrup coating and cooking until a golden brown color with squash evenly cooked.

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