Southwestern Spiced Pork Chops over Butternut Squash Polenta topped with Apple Cider Pickled Shallots and a Maple Butter Pan Sauce
Ingredients:
2 cups diced butternut squash
2 cups chicken stock
4 tablespoons butter
½ tablespoon brown sugar
1 cup milk
2 teaspoons salt
½ teaspoon ground cinnamon
1 cup polenta
1 teaspoon course ground black pepper
¼ cup grated gouda cheese.
1 large shallot (small diced)
¼ cup diced onion
1 clove garlic minced
1 cup apple cider
2 tablespoons apple cider vinegar
4 pork chops
½ teaspoon ground rosemary
½ teaspoon ground fennel seed
½ teaspoon granulated garlic
¼ cup maple syrup
Directions:
Place diced squash into a medium size pot, add the chicken stock and place over high heat, bring to a boil then lower heat to a low boil and allow to cook for 8 to 10 minutes or until fork tender. Once cooked remove squash with a slotted spoon and place into a large bowl. Reserve pot of broth. Add 1 tablespoon butter, 1/2 tablespoon brown sugar, ½ cup milk, ½ teaspoon salt and ½ teaspoon ground cinnamon and mash using a potato masher or fork. Make sure all ingredients are well combined and reserve.
Bring reserved pot of broth to boil over medium high heat, slowly whisk in the polenta. Reduce heat to low and cook 2 to 3 minutes or until done. Remove from heat and mix in remaining milk, 1 tablespoon butter, ½ teaspoon salt, ½ teaspoon course ground black pepper and ¼ cup of grated gouda cheese. Cover and keep warm.
Place a small pot over a medium high heat. Place ½ tablespoon butter into the pan, add shallots, onion and garlic. Cook for one minute. Deglaze pan with apple cider and vinegar. Allow to simmer for 2 to 3 minutes or until shallots are soft and the apple cider is almost absorbed.
Season pork chops with 1/2 teaspoon salt, remaining black pepper, ground rosemary, ground fennel and granulated garlic. Place a large sauté pan over medium high heat, add 1 tablespoon butter and 1 tablespoon olive oil to the pan. When butter and oil are hot add pork chops allow to cook 3 to 5 minutes per side. Remove pork chops from pan and set aside covered to rest.
Place remaining butter into the sauté pan and place over medium low heat, once butter is melted stir in the maple syrup and remove from heat.
To serve, split the polenta between four bowls, top with a drizzle of the maple pan sauce, and a small amount of pickled shallots. Top with a pork chop, spoon pickled shallots on top and finish with a drizzle of maple pan sauce. Serve immediately.
Serves 4
Prep time 15 minutes
Cook time 20 minutes