Roasted Double Pork Chops With Apple-Horseradish Stuffing and Roasted Butternut Squash
By Nora Pouillon
* 3 Tablespoons sunflower oil
* 2 Tablespoons finely chopped shallots
* 1 Granny Smith apple, cored and quartered
* 2 Tablespoons horseradish sauce
* 1 Tablespoons Dijon mustard
* Salt and pepper
* 4 2-inch-thick pork chops
* 1 2-pound butternut squash, peeled, seeded, and cut into 3-inch pieces
* 1 cup chicken stock
Preheat oven to 350°F. Heat 2 Tablespoons oil in a small skillet. Add the shallots and sauté shallots for 2 to 3 minutes. Add the apple and cover until softened, about 2 minutes. Remove from heat, and add the horseradish, mustard, salt and pepper.
Using a paring knife, make a pocket in each pork chop by cutting a 2-inch incision in the side opposite the bone. Stuff with the apples. Brush with the remaining 1 Tablespoon oil, and season with salt and pepper. Put into a roasting pan with the squash.
Brush the chops with the remaining oil and season to taste with salt and pepper. Put them in a roasting pan surrounding them with the pieces of butternut squash. Season with salt, pepper, and nutmeg. Pour stock into the pan, and roast for about 20 minutes, until the chops and the stuffing are cooked through and a knife inserted next to the bone shows the meat to be completely pink.
Serve the pork chops and butternut squash pouring some of the remaining juices over the pork chops.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 20 minutes
Round Out the Meal:
With steamed broccoli.
This is kid friendly!
A Cabernet Sauvignon.