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Grilled Berkshire pork chops with roasted butternut squash puree, sauteed kale and maple gastrique

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Ingredients

For the pork
  • 1 brine pork chop
  • 1/2 gallon lon water
  • 6 ounce kosher salt
  • 2 ounce light brown sugar
Butternut squash puree
  • 1 brine pork chop
  • 1/2 gallon lon water
  • 6 ounce kosher salt
  • 2 ounce light brown sugar
  • 1 butternut squash
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon salt
Sauteed kale
  • 1 brine pork chop
  • 1/2 gallon lon water
  • 6 ounce kosher salt
  • 2 ounce light brown sugar
  • 1 butternut squash
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon salt
  • 1 bunch kale
Maple gastrique
  • 1 brine pork chop
  • 1/2 gallon lon water
  • 6 ounce kosher salt
  • 2 ounce light brown sugar
  • 1 butternut squash
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon salt
  • 1 bunch kale
  • 2 tablespoon red wine vinegar
  • 2 pinch es of salt

Preparation

Baking Directions:

Combine all ingredients in a pot and bring to a boil.

Take off heat and cool it down.

Once cold, place pork chops in brine for 2 hours.

Take out and pat dry.

Lightly season with salt and pepper, and a drop of extra-virgin olive oil on each side.

Grill for 5 minutes, then turn.

Meat will need about 5 to 6 minutes on each side.

Butternut squash puree:Cut squash in half lengthwise and remove seeds.

Place on a baking tray lined with parchment paper and roast in a 375-degree oven for about 15 minutes (skin side down).

Once it's tender, scoop out with spoon.

Add extra-virgin olive oil, salt, black pepper and a pinch of nutmeg.

Place in food processor until smooth.

Sauteed kale:Remove tough stems and cut into strips.

Saute with olive oil and keep adding water.

As it reduces, add more water to prevent caramelization.

Once it's soft, raise heat and saute with olive oil, salt and pepper.

Maple gastrique:Reduce maple syrup by half.

Add red wine vinegar and salt.

Drizzle maple gastrique on top of pork, butternut squash puree and kale.