This recipe is tender, flavorful and will have this often overlooked protein back on the dinner table. Definitely a favorite with family and friends!
Technique tip: Get the cast-iron pan super hot for the perfect crust on the T-bone.
Swap option: Butternut squash can be swapped for potato. The T-bone can be swapped for pork loin or pork tenderloin.
Butternut squash purée
- 1 pound butternut squash, peeled, seeded and diced
- 3 tablespoons heavy cream
- 1/4 teaspoon sugar
- 1 ounce butter
- 1/2 teaspoon salt
- 1 cup maple syrup
- 1/3 cup apple cider vinegar
- 3 tablespoons whole grain mustard
- 1 teaspoon hot sauce
- 3 to 4 large sprigs rosemary
- 4 pork T-bone steaks, 1- to 1½-inches thick
- 1/3 cup corn or vegetable oil
- 1½ teaspoons salt
- 1½ teaspoons freshly ground black pepper
- 1/2 cup chopped pistachios, toasted
For the butternut squash purée:
1. Place diced butternut squash in a medium saucepan and cover with cold water and bring to a boil. Reduce heat to a simmer and cook until tender.
2. Once cooked through, strain off liquid and reserve a little for the purée.
3. Place all of the ingredients with butternut squash in a blender and pulse until smooth. Add a few drops of the cooking liquid at a time until the purée reaches the desired consistency.
For the pork chops:
1. In a medium saucepan, combine maple syrup, apple cider vinegar, mustard, hot sauce and rosemary sprigs and bring to a boil.
2. Simmer over medium heat until reduced by about half (around 1/2 cup), about is around 10 minutes. Remove rosemary and set aside glaze for pork chops.
3. Heat a cast-iron pan over medium-high heat, and add in the oil.
4. Season the T-bone chops with salt and pepper on both sides. Sear over medium-high heat, for 8-10 minutes or until lightly crispy, then flip over and cook about 5-6 minutes on the other side.
5. Drain off excess oil and brush the glaze all over the steaks turning once or twice, until lightly caramelized, around 1 minute.
6. Transfer the pork chops to a platter, sprinkle with the chopped pistachios.
7. Let rest 5-10 minutes before serving with the butternut squash purée.