Grilled Pork Chop Recipe
Roasted butternut squash puree, braised purple cabbage, haricot verts, garden vegetables, maple mustard glaze.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare Butternut Squash Puree
Peel and cube the butternut squash. Boil in salted water until tender, about 15-20 minutes. Drain and blend until smooth. Season with salt and pepper to taste.
Braised Purple Cabbage
Slice the purple cabbage thinly. In a pan, heat 1 tablespoon of olive oil over medium heat. Add the cabbage, a splash of water, and a pinch of salt. Cover and cook for 15-20 minutes, stirring occasionally until tender.
Prepare the Maple Mustard Glaze
In a small bowl, mix the maple syrup, Dijon mustard, minced garlic, and thyme. Set aside.
Blanch the Haricot Verts
Bring a pot of salted water to a boil. Add the haricot verts and cook for 2-3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking.
Sauté Garden Vegetables
In a pan, heat 1 tablespoon of olive oil over medium heat. Add chopped garden vegetables and sauté for 5-7 minutes until tender. Season with salt and pepper.
Assemble the Dish
Plate the butternut squash puree, top with grilled pork chop, drizzle with maple mustard glaze, and serve with braised purple cabbage, haricot verts, and sautéed garden vegetables.
