Cherry pork chops with roasted squash and brussels sprouts

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PREP TIME

10 min

TOTAL TIME

30 min

Serves

4

Cherry pork chops with roasted squash and brussels sprouts

Photo, Erik Putz.

A sweet-tart cherry sauce pairs perfectly with pork chops.


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
  • 30 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 23 g,
  • Fibre
  • 6 g,
  • Sodium
  • 613 mg.
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