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

Pork:

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. 

Squash:

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.