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Cherry Pork Chops With Roasted Kabocha Squash And Brussels Sprouts

16

  • Prep Time10 mins
  • Total Time30 mins
  • Makes4 servings
Cherry Pork Chops With Roasted Kabocha Squash And Brussels Sprouts

Photo, Erik Putz.

Chatelaine Triple Tested

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.

Here are more ways to cook with pork chops for dinner tonight.

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