Berkshire Pork Chop Recipe

Preparation

1. 1

   Prepare the Butternut Squash

   Preheat the oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Toss with 1 tbs olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until crispy and tender.

2. 2

   Grill the Apples

   While the squash is roasting, core and slice the Granny Smith apples into wedges. Heat a grill pan over medium heat and add 1 tbs olive oil. Grill the apple wedges for about 3-4 minutes on each side until tender and slightly caramelized.

3. 3

   Cook the Pork Chop

   Season the pork chop with salt, black pepper, and thyme. Heat the remaining olive oil in a skillet over medium-high heat. Sear the pork chop for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F or 63°C). Let it rest for 5 minutes.

4. 4

   Make the Apricot Mostarda

   In a small bowl, mix the apricot jam with the Dijon mustard until well combined. Adjust seasoning with salt and pepper if necessary.

5. 5

   Assemble the Dish

   On a plate, arrange the crispy butternut squash, grilled apples, and the pork chop. Drizzle with apricot mostarda and garnish with fresh thyme.