GRILLED FARM PROMISE® PORK CHOP WITH BUTTERNUT SQUASH AND ALMOND ROMESCO
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
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.
Butternut squash, roasted
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.