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David Rose - Pan-Seared Pork Chop with Portobello Wine Sauce & Acorn Squash Purée

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David Rose is welcoming us home with his juicy and flavorful, Fall harvest pork chop recipe.
Pan-Seared Pork Chop
Course:
Dinner
Seasonal Event:
Fall
INGREDIENTS:

BRINE:

  • 2 bone in 1 lb thick cut pork chops (about 1.5” thick) 3 cups water
  • 1/2 cup sugar
  • 2 t kosher salt
  • 2 garlic cloves (peeled & smashed) 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 t green peppercorns

ACORN SQUASH PURÉE:

  • 1 medium acorn squash 1/2 cup olive oil
  • 6 oz half & half
  • Salt and pepper

PAN SEARED PORK CHOPS:

  • Brined pork chops
  • 1/4 cup shallots finely chopped
  • 2 garlic cloves (minced)
  • 6 oz portobello mushrooms (sliced) 1 cup marsala wine
  • 1/3 cup chicken stock
  • Kosher salt
  • Black pepper
  • 4 t olive oil
  • 2 t unsalted butter
  • 2 t chopped parsley

SAUTÉED RAINBOW CHARD:

  • 3 garlic cloves minced
  • 4 cups rainbow chard chopped s +p
  • 2 t olive oil
  • 1/2 chicken stock

DIRECTIONS:

Brine:

  1. Combine all brine ingredients in a medium saucepan and bring to a boil; remove from heat and cool down to room temperature.
  2. Once brine has cooled, place pork chops in a large plastic bag, and pour brine over pork chops; allow chops to sit in brine overnight in refrigerator.

Acorn Squash Purée:

  1. Slice acorn squash in half and scoop out seeds; quarter each half.
  2. Pre-heat oven to 375 degrees.
  3. Place squash meat side up, on a half sheet pan and drizzle with 1/2 cup olive oil; season generously with salt and pepper.
  4. Bake in oven for about an hour until squash is fork tender and golden brown.
  5. Bring the half & half to a boil in a small saucepan.
  6. Scoop squash meat out of skin, and place in food processor and blend, slowly adding hot half & half until desired smooth consistency; season to taste with salt and pepper.
  7. Serve warm.

Pan-Seared Pork Chops:

  1. Pre-heat oven to 375 degrees
  2. Remove pork chops from brine, and pat dry on both sides with paper towel, allow pork chops to come to room temperature; about 20 30 mins.
  3. Add 2 t olive oil to medium cast-iron pan and put on medium-high heat.
  4. Sear pork chops on one side about 3 to 5 mins until a hard sear is formed, flip pork chops and add butter to pan.
  5. Tilt pan and baste pork chops with spoon until golden brown about 1 minute.
  6. Place pan in preheated oven and cook until 140 degrees for medium doneness, about 9 to 11 mins; for well done (165 degrees) allow to cook in oven for about 15 to 16 mins.
  7. Once pork chops are 140 degrees, pull out of oven and allow to rest on cooling rack; resting will allow juices in pork chops to redistribute and continue carryover cooking to perfect 145 medium doneness.
  8. In same cast iron pan, on medium-high heat, add remaining 2 t olive oil, garlic, shallots, portobellos and pinch salt and pepper.
  9. Sauté until mushrooms are tender about 3 to 4 mins, add marsala wine and chicken stock to pan, reduce to only 1/3 volume; about 6 to 8 mins.
  10. Once pan sauce has fully reduced, turn off heat and swirl in butter until thickened sauce consistency is achieved.
  11. Season to taste with salt and pepper and stir in chopped parsley.

Sautéed Rainbow Chard:

  1. Add olive oil to medium-sized pan and turn to medium-high heat, sauté garlic until lightly fragrant; about 30 seconds.
  2. Add rainbow chard, pinch s +p to pan and sauté until wilted, about 3 to 4 mins.
  3. Add chicken stock to pan, and cook until reduced by 1/2, season to taste with salt and pepper.

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