ROAST PORK CHOPS AND DELICATA SQUASH
ROAST PORK CHOPS AND DELICATA SQUASH WITH PEAR-DATE CHUTNEY
This week has been super hectic since we got back from our vacation at The Essex! I was so inspired by the amazing culinary experience we had there that I decided to dig up this old recipe from Sun Basket! If you follow the @TourWifeTourLife Instagram you probably saw this recipe in my stories. It was absolutely DELICIOUS the first time we made it a couple of months ago and it is the perfect meal for a chilly winter day. You all know by now about my love for Sun Basket from my past posts and nothing has changed! If you want to try it feel free to use THIS LINK for $40 off of your first box!
ROAST PORK CHOPS AND DELICATA SQUASH
WITH PEAR-DATE CHUTNEY
Mediterranean, Soy-Free, Paleo, Diabetes-
Friendly, Dairy-Free, Gluten-Free 2 Servings, 580 Calories/Serving 25 – 40 Minutes Ingredients
1 or 2 organic delicata squash (about ¾ pound total)
2 boneless pork loin chops (about 6 ounces each)
1 organic d’Anjou or other pear
1 or 2 organic shallots
1-inch piece organic fresh ginger
1½ ounces Medjool dates (with pits)
1 teaspoon Urfa chile flakes (optional)
Sun Basket chutney base (apple cider vinegar - maple syrup - whole grain Dijon mustard)
4 or 5 sprigs organic fresh cilantro
4 or 5 sprigs organic fresh flat-leaf parsley
Instructions 2-serving instructions (4-serving modifications in parenthesis) Wash produce before use
Prep the squash
Heat the oven to 400°F.
Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
On one end of a sheet pan (on 1 sheet pan), toss the squash with 1 to 2 tablespoons oil; season with salt and pepper and spread in an even layer.
Prep the pork
Pat the pork dry with a paper towel.
On the other end of the sheet pan (on a 2nd sheet pan), rub the pork all over with 1 teaspoon (2 tsp) oil and season with salt and pepper.
3 Roast the squash and pork
Roast, stirring the squash and turning the pork halfway through, until the squash is tender and lightly browned and the pork is browned but still faintly pink within, 18 to 20 minutes. While the squash and pork roast, prepare the chutney.
Make the chutney
Core and cut the pear into ½-inch pieces.
Peel and thinly slice enough shallots to measure ⅓ cup (⅔ cup).
Grate or peel and finely chop enough ginger to measure 1 teaspoon (2 tsp).
Pull the dates away from their pits; thinly slice the dates.
In a small sauce pot over medium heat, warm 1 tablespoon (2 TBL) butter or oil until hot but not smoking. Add the pear and shallots, season with salt, and cook, stirring occasionally, until the pear starts to soften, 5 to 7 minutes. Stir in the ginger and as much Urfa chile as you like and cook until fragrant, 1 to 2 minutes. Add the dates, chutney base, and ¼ cup (½ cup) water and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until thickened, 8 to 10 minutes. While the chutney cooks, prepare the remaining ingredients.
Prep the garnishes; finish the chutney
Coarsely chop the cilantro; set aside 1 tablespoon (2 TBL) for garnish.
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Remove the chutney from the heat, stir in all but 1 tablespoon (2 TBL)cilantro, and season to taste with salt and pepper.
Transfer the squash and pork to individual plates. Top the pork with the chutney, garnish with the parsley and remaining cilantro, and serve.
Scoop out the delicata squash seeds.
Measure the shallots, ginger, and cilantro.
Pull the dates away from their pits.
Strip the parsley leaves.
Garnish with the cilantro.
Do you guys have any meal kits that you use and would like to recommend? I'd love to hear from you!
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