Seared Pork Chop with Apple Gravy and Potato Squash Cake

Total Time:
3 hr
45 min
15 min
2 hr

4 servings

  • Potato Squash Cakes:
  • 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
  • Pork Chops and Apple Gravy:
  • 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.

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