Ingredients
Pork Chops
- 4 ea. 8 oz Pork Chops, 1” thick Trimmed & Frenched
- 1 ea. Bay leaf
- 1 tsp. ea. Fresh Thyme, Oregano & Parsley, finely chopped
- 1 cl Garlic, mashed
- 1 ea. Orange and lemon zest
- 2 ¼ Tbsp. Sugar
- 1 ½ Tbsp. Salt
- ¼ cup Hot water
- 1 ¾ cup Ice water
Butternut Squash
- 1 lb Butternut Squash, peeled, cut in 1” cubes
- 1 lb Red Potatoes, cut in 1/8 ths
- 2 ea. Fennel Bulbs, cut into 1” cubes,
- 1 Tbsp. Thyme, chopped
- 3 oz. Extra Virgin Olive Oil
- to taste Salt and Pepper
- ½ lb. Baby spinach
Herb and Mustard Sauce
- ¼ cup Italian Parsley, chopped
- 1 Tbsp. Oregano, chopped
- 1 Tbsp. Shallots, fine dice
- 2 Tbsp. Extra virgin olive oil
- 1 ea. Lemon, zest
- 1 Tbsp. Whole Grain Mustard
- to taste Salt and Pepper
Preparation
Pork Chops
Combine hot water, salt, sugar, garlic, zest and herbs to make a brine. Mix until the salt & sugar dissolve. Add the ice water. Stir until the ice dissolves and the water is cool. Add the pork chops. Let sit for 6 hours.
Preheat a grill to medium high. Remove the pork chops from the brine. Pat dry. Place the chops on the grill. Cook for 5 – 10 minutes, then turn and let cook the rest of the way to 143°F. Cover the meat with foil and keep in a warm spot for 10 minutes to rest.
Butternut Squash
Place the squash, potatoes and fennel in separate bowls. Toss each with 1 oz of olive oil, salt, pepper and 1 tsp. of chopped thyme. Place in a single layer on a sheet pan and roast in a 400°F oven. Turn every 15 minutes until tender and golden brown. (approximately 30 min) Remove from the oven, let cool slightly.
Herb and Mustard Sauce
Combine the parsley, oregano, shallots, extra virgin olive oil, lemon zest, mustard and salt and pepper to taste. Set aside.
Place the squash mixture back into a hot oven to heat through. Toss with the baby spinach to wilt. Adjust the seasoning. Place the squash mixture in the center of the plate, lean the pork chop against the squash and top with the sauce.
Sit down, have a glass of wine, relax and enjoy!