Pork Chops and Roasted Squash

• 4 ea. Pork chops, ½ inch to an 1 inch thick
• 3 cloves garlic, smashed
• 4 Sprigs Sage
• 4 Tbsp. butter
• 1¼ cup Shallots, sliced
• ½ cup Butternut squash, blanched
• ½ cup Acorn Squash, blanched
• 1 Tbsp. Garlic minced
• ¼ cup Almonds, chopped
• ¼ cup Parsley, chopped
• ¼ cup Chives, chopped
• Olive Oil
• Salt and Pepper

1. Take pork chops and season on both sides with salt and pepper. In a large non-stick skillet, heat to medium high heat. Drizzle in olive oil, and place chops inside, doing in batches if pan is too small. Cook on one side for 3-4 minutes, then flip. When flipped, add garlic, sage and butter to the pan. Begin to baste chops with butter for 3-4 minutes. Adjust cooking time depending on thickness. Cook to medium-medium well.

2. In a large hot non-stick pan, add a drizzle of olive oil and shallots. Cook for one minute then add both squashes. Season with salt and pepper. Cook for another 2 minutes and add garlic. Cook for 2-3 more minutes, only moving the pan a little bit so they caramelize. Once caramelized, turn off heat and add almonds and herbs. Adjust seasoning and serve with chops.

Posted by on Nov 22, 2017 in Fabio Viviani's Kitchen Academy Blog, General Recipes | 0 comments