Cherry pork chops with roasted squash and brussels sprouts
By Chatelaine
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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.