Chef Time!

Chef Time!

Saturday, February 4, 2012

Pan Sautéed Pork Chops with Roasted Butternut Squash and Crisped Pancetta

Pan Sauteed Pork Chops with Roasted Butternut Squash 015


Here is a very delicious dish straight from Creole country, and just in time for you to prepare for the Mardi Gras.
1 large butternut squash, sliced in half lengthwise, peeled, seeds removed, sliced in half, then lengthwise again to make half moons
1 large tbsp. coriander seed, crushed in mortar and pestle
Coarse salt and freshly ground black pepper
2 long red dried chiles
8 garlic cloves, smashed
Several sprigs rosemary, stripped
Extra virgin olive oil
Preheat oven to 400.
Spray baking sheet with Pam.
Spread butternut squash over baking pan sprinkle with the crushed coriander. Add the rosemary sprigs, add the peppers, add the garlic drizzle with olive oil season well bake 30 minutes.
3 ounces pancetta, chopped
2 large boneless pork chops
Extra virgin olive oil
Coarse salt and freshly ground black pepper
Fresh Italian parsley, chopped
In a large cast iron skillet, heat a couple of good swirls of extra virgin olive oil. When oil is wavy add the chopped pancetta and cook about five minutes or so over medium high heat until crispy. Turn heat down a bit, so the oil doesn’t smoke and add the pork chops. Cover and let cook 5 minutes. Don’t disturb them.
Turn them over and cover and cook 5 more minutes. They’ll get a nice crust on them this way.
Remove from heat, let sit for a couple of minutes.
Plate the squash first, add the porkers on top of the squash and sprinkle with the cooked pancetta and chopped Italian parsley.


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