Cherry Pork Chops With Roasted Kabocha Squash And Brussels Sprouts
20
- Prep Time10 min
- Total Time30 min
- Makes4 servings
Photo, Erik Putz.
A sweet-tart cherry sauce pairs perfectly with pork chops. By preparing your squash and brussels sprouts in advance, this impressive dish comes together in a flash.
Ingredients
1 large kabocha squash, (about 950 g), seeds removed, cut into 1/2-inch wedges
500 g brussels sprout, trimmed and halved
4 tbsp melted butter, divided
3/4 tsp salt, divided
4 bone-in pork chops, (about 750 g)
3/4 sherry vinegar or white-wine vinegar
1/2 cup honey
2 tbsp chopped dried cherries
1 tsp garlic powder
1/4 tsp cayenne
Instructions
POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with foil.
TOSS squash and brussels sprouts with 3 tbsp butter and 1/2 tsp salt. Arrange in 1 layer on prepared sheet. Season with pepper. Roast for 10 min.
SEASON pork with remaining 1/4 tsp salt and pepper. Heat a large non-stick frying pan over medium-high. Add remaining 1 tbsp butter, then pork. Cook until golden, 2 to 3 min per side. Arrange pork over vegetables on baking sheet. Continue roasting until pork is cooked through and vegetables are tender, 8 to 10 more min.
STIR vinegar with honey, cherries, garlic powder and cayenne in same pan over medium-high. Boil until sauce reduces to cup, 3 to 4 min.
DIVIDE vegetables and pork among plates. Drizzle with cherry sauce.
Nutrition (per serving)
Calories 554, Protein 30g, Carbohydrates 60g, Fat 23g, Fibre 6g, Sodium 613mg.
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