Pork and squash ideal for fall
Hearty fare such as squash and apples are replacing berries and peaches on grocery store shelves — a sure sign summer is on the way out.
There’s nothing better than warm comfort food to ease into the change of seasons.
These juicy seared pork chops are paired with browned cubes of butternut squash that cook quickly in a hot pan.
In the same pan, turn the pork fat into a tangy sauce using two ingredients that go best with pork: apple juice and Dijon mustard.
The acidity in the apple juice cuts through the fatty pork while the mustard adds a savoury bite.
It’s a warm and tangy sauce that’s perfect for this transitional weather.
1 cup (250 mL) no-salt-added
chicken broth 1/2 cup (125 mL) long-grain brown rice Kosher salt and pepper, to taste 1 tbsp (15 mL) canola or vegetable oil 5 oz boneless pork chop, about 3/4-inch thick 1 cup (250 mL) butternut squash, diced into 1-cm cubes 1/4 cup (60 mL) cloudy apple juice or non-alcoholic apple cider 1 tbsp (15 mL) Dijon mustard 1/4 tsp (1 mL) dried oregano 1 tbsp (15 mL) unsalted butter
In a small pot over medium-high heat, bring broth and rice to a boil. Season with salt and pepper.
Turn heat down to a simmer, cover and cook for 20 to 25 minutes or until rice is fluffy and tender.
Remove from heat, fluff with fork, return cover and set aside.
About 5 minutes before rice has finished cooking, in a medium-sized skillet over medium-high heat, heat oil. Add pork chop. Sear until browned and barely pink in centre, about 3 to 5 minutes per side depending on thickness. Remove from heat and let rest for 5 minutes.
Meanwhile, add squash and sauté until softened and slightly browned, 5 to 8 minutes. Transfer pork chop and squash to serving plate along with cooked rice.
Over medium heat, deglaze skillet with apple juice. Whisk in mustard, oregano and butter. Simmer until sauce coats back of spoon. Season with salt and pepper to taste.
Pour sauce over pork chop and squash. Serve immediately. Makes one serving. karonliu@thestar.ca
Pork Chop and Squash on Rice with Tangy Apple and Mustard Sauce Star Tested