Seared Pork Chop with Apple Gravy and Potato Squash Cake
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 683
- Total Fat
- 37
- Saturated Fat
- 10
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 45
- Cholesterol
- 201
- Sodium
- 1579
- Total: 2 hr 25 min (includes cooling time)
- Active: 45 min
Ingredients
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
Directions
- 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.