Connor Bloch

I came, I saw, I squashed it!

Seared Pork Chop | Honey Glazed Delicata Squash | Apple and Dijon Sauce | Toasted Squash Seeds

Ingredients:
- 4 pork chops
- 2 delicata squashes
- 1 honeycrisp apple, small dice
- 6 cloves garlic, 4 minced, 2 crushed with skin on for basting
- Thyme
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1 tsp maple syrup
- 1 tbsp Dijon mustard
- Honey
- Neutral oil
- Butter
- Salt
- Pepper

Steps:
1. Preheat oven to 425 F
2. Season pork chops liberally with salt and pepper
3. Cut ends off squash and slice into 1/2” wide rings
4. Remove seeds with spook and reserve in bowl
5. Cover squash with neutral oil, salt, pepper, and honey roasting on a sheet tray for 25-30 mins until tender and caramelized, flipping half way through
6. Rinse squash seeds under water to remove stringy center
7. Dry off seeds and toss in oil and salt
8. Roast in oven until brown and toasted, about 10-15 mins
9. Flip squash rings every couple minutes until browned on both sides
10. In a cast iron skillet over medium-high, heat enough neutral oil to cover the bottom of the pan
11. Sear pork chops on each side until deep brown crust is formed
12. Turn heat to low, adding 3 tbsp butter, crushed garlic, and thyme sprigs
13. Baste pork until cooked to desired temperature
14. Rome pork chops and let rest
15. In skillet used to cook pork, add garlic and cook for 1 minute until fragrant
16. Add apples and cook until tender, about 2-3 mins
17. Add white wine, boiling until alcohol is cooked off
18. Add chicken stock, thyme leaves, salt, and pepper
19. Blend lightly until apples are slightly broken up
20. Add Dijon and adjust seasoning to taste
21. To plate, slice pork chop and place on plate, next to squash rings
22. Top with apple and mustard sauce, roasted squash seeds, and more thyme leaves

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