Grilled 14oz Berkshire Pork Chop Recipe
acorn squash, asian pear, cranberry mostarda
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Acorn Squash
Preheat your oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and brush the cut sides with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- 2
Prepare the Pork Chop
While the squash is roasting, season the Berkshire pork chop with salt, black pepper, and fresh rosemary. Heat a grill or grill pan over medium-high heat and add 1 tablespoon of olive oil. Grill the pork chop for about 6-7 minutes on each side, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before serving.
- 3
Prepare the Asian Pear
While the pork chop rests, slice the Asian pear into thin wedges. You can serve these raw or lightly grill them for a couple of minutes on each side for a warm option.
- 4
Assemble the Dish
On a plate, place half of the roasted acorn squash, top with the grilled pork chop, and garnish with the Asian pear slices. Serve with a generous spoonful of cranberry mostarda on the side.
