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Preparation time
20 minutes
Total time:
1 hour 5 minutes
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Ingredients
Pork Chops
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8 bone-in pork chops, about ½ inch (1 cm) thick
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2 tbsp (28 g) butter
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1 shallot, thinly sliced
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2 tsp (10 ml) curry powder
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1 cup (250 ml) beef or chicken broth
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⅓ cup (75 ml) maple syrup
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1 tbsp (15 ml) whole-grain mustard
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Salt and pepper, to taste
Vegetables
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2 small acorn squash, seeded and each cut into 12 wedges
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2 tbsp (30 ml) olive oil
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1 bunch rapini (broccoli rabe), trimmed and blanched
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To taste, salt
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To taste, pepper
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Directions
Vegetables
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With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Arrange the squash in a single layer on the baking sheet. Drizzle lightly with oil. Season with salt and pepper. Bake for about 45 minutes or until the squash is tender and golden brown. Add the rapini and bake for 2 minutes or until heated through.
Pork Chops
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Meanwhile, in large skillet over medium-high heat, brown half the chops in half the butter. Transfer the cooked chops to a plate and set aside. Repeat with the remaining butter and chops. Season with salt and pepper.
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In the same skillet, soften the shallot. Stir in the curry powder and cook for 1 minute. Add the broth, maple syrup and mustard. Bring to a boil. Reduce the heat to medium and add the chops. Cook until the sauce thickens and coats the chops. Adjust the seasoning.
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Divide the chops and sauce among the serving plates. Serve with the baked squash and rapini.
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