Grilled Pork Chops and Butternut Squash Puree

From Chef Tre Wilcox - Grilled Pork Chops

INGREDIENTS:
- 1-inch-thick pork chops
- kosher salt
- cracked black pepper


METHOD:
Sprinkle both sides of the chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes.

Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 5 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes.
SERVINGS: 2
 

Butternut Squash Puree

INGREDIENTS:
- 2 each butternut squash
- 4 tablespoons unsalted butter, divided
- 1 each orange  , zested
- 1 tablespoon chili powder
- 1 teaspoons cayenne pepper
- salt to taste


METHOD:
Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, chili powder, cayenne pepper, salt and remaining 2 tablespoons of butter. Puree until smooth.
SERVINGS: 6


Rosemary Balsamic Brown Butter

INGREDIENTS:
- 8 ounces unsalted butter, cubed
- 2 tablespoons balsamic vinegar
- 2 tablespoons rosemary leaves, chopped fine
- 1 tablespoon lemon juice
- 1/4 cup pomegranate seed
- 2  teaspoons cracked black pepper
- 1 teaspoon kosher salt


METHOD:
To prepare Brown Butter, use 8 oz (stick) of cold, unsalted butter placing it in a cold sauté pan. On a stovetop burner set at a medium temperature, begin to melt and simmer the butter, being careful not to let it burn. After several minutes, the butter will begin to foam, which is caused by the heating of the milk solids. As the foam drops to the pan bottom, it may begin to burn so use caution in allowing too much heat to reach the butter, making sure it does not become blackened. Remove it from the burner and allow it to cool for approximately 10 minutes. It can then be clarified pouring the butter through a fine mesh sieve, cheesecloth or coffee filter into a heat proof bowl or container.
Mix with remaining ingredients after butter cools slightly.
SERVINGS: 8
 

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