14oz Bone-in Pork Chop Recipe
Butternut Squash Succotash, Apple Cider Butter, Herb Salad
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Ingredients
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Pork Chop
Butternut Squash Succotash
Apple Cider Butter
Herb Salad
Method
Pork Chop
- 1
Season the Pork Chop
Rub the bone-in pork chop with salt and black pepper on both sides.
- 2
Sear the Pork Chop
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chop and sear for about 4-5 minutes on each side until it has a nice golden-brown crust. Reduce the heat to medium-low and cook for an additional 10-12 minutes or until the internal temperature reaches 145°F (63°C). Remove from the skillet and let rest.
Butternut Squash Succotash
- 3
Sauté the Vegetables
In the same skillet used for the pork chop, add the diced butternut squash, corn kernels, red bell pepper, and red onion. Sauté for about 5-7 minutes until the vegetables start to soften.
- 4
Add Garlic and Broth
Stir in the minced garlic and cook for an additional minute. Pour in the vegetable broth, thyme, salt, and black pepper. Bring to a simmer and cook until the squash is tender and the liquid is slightly reduced, about 10 minutes.
Apple Cider Butter
- 5
Make the Apple Cider Butter
In a small bowl, combine the softened butter, apple cider, brown sugar, and cinnamon. Mix until well combined and creamy. Set aside.
Herb Salad
- 6
Prepare the Herb Salad
In a large bowl, combine the mixed salad greens, chopped parsley, and chopped basil. Drizzle with olive oil and lemon juice. Season with salt and black pepper, and toss gently to combine.