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.
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.