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.
