I returned home to LA with a new resolve in tow. My first challenge was steep, but I knew I could do it. I decided to make pork chops and butternut squash. I had the squash recipe from my cooking class last October and it was amazing. I went to good ol’ Bittman for some pork chop inspiration. There I found his basic Sauteed Pork Chop with garlic and lots of butter. I followed the recipe and the pork turned out alright. A little overcooked but the butter (delicious, wonderful, life-fulfilling butter) made it all ok. I cooked 4 chops and had some leftovers.
The butternut squash is a favorite recipe of mine. It also uses a lot of butter so my cholesterol took a hit this meal, but I didn’t care. It turned out superb and made up for whatever was lacking with the chops. My life was a little more complete after that squash…
Butternut Squash with Rosemary (Serves 4)
2 Tbsp butter
2 lbs butternut squash, peeled and cut into 3/4″ cubes
Salt and pepper
3 sprigs fresh rosemary
Melt butter in large skillet over medium heat. Place squash on baking sheet. Rip rosemary off sprig and mix with butter. Pour over squash. Bake at 375 deg. Bake and cook until fork tender, 8-10 minutes. Toss occasionally.
NOTE: This was before I got smart and started taking pictures.
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