roasted pork chop with acorn squash and a kale green apple salad
- pork chop
- acorn squash
- kale
- green apples
- white wine vinegar
- olive oil
- dijon mustard
- honey
- shallots
- brown sugar
- ancho chile powder
- cumin
- cinnamon
pork chop & squash:
slice squash in half, then into rings
whisk brown sugar, olive oil, ancho chile powder, salt, pepper, cumin, cinnamon
toss rings in mixture
sear pork chop on all sides with salt and pepper
add squash and pork to baking tray
bake at 425 for 45 minutes
glazing every 15 minutes
kale apple salad:
thinly slice green apples
add to fresh chopped kale
dressing:
minced shallots, honey, white wine vinegar, olive oil, dijon mustard, salt

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