16 oz. Duroc Pork Chop Recipe

Name: Allelos 16 Oz. Duroc Pork Chop Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Duroc pork chop; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 medium Winter squash (butternut or acorn); 2 tablespoons Butter; 1 teaspoon Salt; 1 teaspoon Ground cinnamon; 1 bunch Broccolini; 2 cloves Garlic, minced; 1 tablespoon Olive oil; 1 teaspoon Salt; 2 cups Parsnips, peeled and chopped; 2 tablespoons Butter; 1 cup Cream; 1 teaspoon Salt; 1 cup Port wine; 2 cups Beef stock; 2 pieces Shallots, finely chopped; 1 tablespoon Butter

Inspired by Allelo

Time1h 30m

Serves2

winter squash, broccolini, parsnip puree, port demi-glace

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Ingredients

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Pork Chop

2 pieces Duroc pork chop

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Winter Squash

1 medium Winter squash (butternut or acorn)

2 tablespoons Butter

1 teaspoon Celtic sea salt

1 teaspoon Ground cinnamon

Broccolini

1 bunch Broccolini

2 cloves Garlic, minced

1 tablespoon olive oil

1 teaspoon Celtic sea salt

Parsnip Puree

2 cups Parsnips, peeled and chopped

2 tablespoons Butter

1 cup Cream

1 teaspoon Celtic sea salt

Port Demi-Glace

1 cup Port wine

2 cups Beef stock

2 pieces Shallots, finely chopped

1 tablespoon Butter

Method

Pork Chop

Prepare the Pork Chop

Preheat the grill or skillet over medium-high heat. Season the Duroc pork chops with olive oil, salt, and black pepper. Grill or sear the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C). Remove from heat and let rest.

Winter Squash

Cook the Winter Squash

Cut the winter squash in half, remove the seeds, and roast it in a preheated oven at 400°F (200°C) for about 30-40 minutes until fork-tender. Scoop the flesh into a bowl, add butter, salt, and ground cinnamon, and mash until smooth.

Broccolini

Sauté the Broccolini

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the broccolini and salt, and sauté for an additional 5-7 minutes until tender and bright green.

Parsnip Puree

Make the Parsnip Puree

Boil the parsnips in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, cream, and salt, and blend until smooth.

Port Demi-Glace

Prepare the Port Demi-Glace

In a saucepan, combine port wine and shallots. Simmer over medium heat until reduced by half. Add beef stock and reduce again until thickened. Stir in butter before serving.