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GRILLED FARM PROMISE® PORK CHOP WITH BUTTERNUT SQUASH AND ALMOND ROMESCO

180 MINS

Description:

Chef Seamus Mullen’s Worlds of Flavor® recipe featuring Farm Promise® pork chops with a savory butternut squash and almond romesco 

Trend Info:

  • Butternut Squash is growing on menu 3.6% (Datassentials SNAP 2019)
  • Romesco is in the inception phase with a lot of opportunity to grow, the 4-year menu trend is 50% (Datassentials SNAP 2019) 

Day Part:

Lunch
Dinner

TOTAL PREP & COOK TIME:

180 Minutes

Recipe Serving Size:

4

Application:

  • Entree

Product:

  • Pork Chops

Cooking Technique:

  • Baking
  • Roasting

Ingredients:

  • **Pork Chops
  • Farm Promise® Pork Chops, large 2 ea.
  • Lemon, zest of 1 ea.
  • Garlic cloves, crushed 4 ea.
  • Thyme sprigs 4 ea.
  • Sage sprigs 4 ea.
  • Rosemary sprigs 4 ea.
  • Olive oil 2 cups
  • Sea salt
  • Fresh pepper
  • **Romesco
  • Red bell peppers 3 ea.
  • Tomatoes, large 2 ea.
  • Onion, quartered 1 ea.
  • Butternut squash, cut in half, seeds removed 1 ea.
  • Garlic, head 1 ea.
  • Hojiblanca olive oil ¼ cup
  • Marcona almonds ½ cup
  • Hazelnuts ¼ cup
  • Pepitas ¼ cup
  • Espelette pepper 1 Tbsp.
  • Pimenton 1 Tbsp.
  • Sherry vinegar 2 Tbsp.
  • Salt
  • Pepper
  • **Serving
  • Butternut squash, roasted
  • Fresh herbs

Instructions:

  • **For the Pork Chops:

  • Combine all ingredients except salt and pepper in a large dish and marinate pork chops for 2 hours in the refrigerator.

  • Remove and season with salt and pepper and grill over high heat, turning every two minutes until cooked through to 155°F, about 16 minutes depending on the size of the pork chops.
  • Set aside to rest for 5-10 minutes, then slice for service. 
  • **For the Romesco:

  • Pre-heat oven to 450°F, toss the peppers, tomatoes, onions, squash (skin side up), and whole head of garlic in olive oil and roast until very dark, about 45 minutes. Remove, cool and skin and peel. Scrape the squash out of the skin and discard the skin. Set aside.

  • In a pan with olive oil, toast the nuts. Set aside.
  • In a food processor, process all ingredients, drizzling in olive oil at the end to incorporate.

  • To serve, arrange roasted butternut squash on a plate with sliced pork chop, finish with romesco sauce and garnish with fresh herbs.

Suggested Sides:

  • Romesco
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