Seared Pork Chop with Apple Gravy and Potato Squash Cake
- 1 spaghetti squash, split lengthwise and seeds scooped out
- Grapeseed oil, as needed
- Salt and freshly ground black pepper
- 1 1/2 pounds potatoes, peeled and quartered
- 2 egg yolks
- 1/2 cup brown gravy or demi-glace
- 1 tablespoon stone-ground mustard
- Four 7- to 9-ounce bone-in pork chops
- Salt and freshly ground black pepper
- 2 tablespoons grapeseed oil
- 1/4 cup small diced skin-on apple
- Chicken stock, as needed
- 1 tablespoon unsalted butter
- For the potato squash cakes: Preheat the oven to 350 degrees F.
- Drizzle the squash halves with oil, sprinkle with salt and pepper and put on a baking sheet cut-side up.
- Roast until tender, 45 to 60 minutes.
- Set aside to cool.
- Put the potatoes in a pot and add enough salted water to cover.
- Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes.
- Drain the potatoes and mash with a fork or potato masher.
- Measure out 1 cup of the squash and 2 cups of the potatoes into a large bowl (save any remaining vegetables for another use).
- Add the egg yolks and some salt and pepper and blend well.
- Shape into four equal cakes.
- Heat a saute pan over medium-high heat.
- Add some oil and then the cakes and cook until golden brown on one side.
- Flip and cook on the second side until golden brown.
- Keep warm.
- For the pork chops and apple gravy: Warm the brown gravy and mustard in a saucepan over medium heat, stirring throughout.
- Keep on medium-low heat while you cook the chops.
- Sprinkle the pork chops on both sides with 1 tablespoon salt and 1 teaspoon pepper.
- Heat a large pan over medium-high heat until warmed.
- Ad the oil and the chops and cook until browned on one side, 5 to 6 minutes; flip and cook on the other side another 6 minutes.
- Remove the chops and keep warm.
- Add the apples to the pork chop pan and cook until softened, 3 to 4 minutes.
- Transfer the apples to the saucepan with the brown sauce and mustard; stir and taste for seasoning and thickness of sauce, adjusting with chicken stock and salt and pepper if needed.
- Finish by stirring in the butter.
- To serve, place a potato squash cake on each plate and then a chop.
- Finish with the apple gravy and serve.
out, oil, salt, potatoes, egg yolks, brown gravy, stoneground mustard, pork chops, salt, grapeseed oil, skinon, chicken, unsalted butter
Taken from www.foodnetwork.com/recipes/robert-irvine/seared-pork-chop-with-apple-gravy-and-potato-squash-cake.html (may not work)