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Sunday Supper & More

Pan-roasted pork chops with butternut squash, onions, and apples

(Catherine Smart for The Boston Globe)
November 10, 2010

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Serves 4, with leftovers

BRINE

2quarts cold water
1/2cup kosher salt
3tablespoons sugar
4boneless center cut pork chops (each 2 inches thick)

1. In a large bowl combine water, salt, and sugar.

2. Add the pork; set aside for 30 minutes.

VEGETABLES

4halves peeled, seeded butternut squash, cut into 2-inch pieces
2large onions, thickly sliced
3baking apples (such as Cortland, Mutsu, Northern Spy, or Baldwin), cored and cut into wedges
4tablespoons olive oil
2tablespoons chopped fresh sage
1/4teaspoon freshly grated nutmeg
Salt and pepper, to taste

1. Set oven at 400 degrees.

2. On a large rimmed baking sheet, combine squash, onion, apples, 2 tablespoons olive oil, sage, nutmeg, salt, and pepper. Toss well. Roast for 30 to 45 minutes, stirring occasionally, or until vegetables are soft and caramelized.

3. Meanwhile, remove pork from brine and pat it dry. Heat the remaining 2 tablespoons olive oil in a large skillet with an ovenproof handle. Brown the chops, 3 minutes on a side, or until golden. Transfer skillet to oven and cook the chops for 8 minutes or until a meat thermometer registers 150 degrees. Let them rest in a warm place for 10 minutes. Serve with the squash mixture (set aside 3 cups for the soup).

Catherine Smart