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Pork Chops with Brown Butter–Vinegar Kabocha Squash Gluten-Free Recipe

Servings 4
Author Aran Goyoaga

Ingredients

  • 1 (2-pound) kabocha squash, cut into 1-1/2-inch wedges
  • 1 head garlic, halved horizontally
  • 6 fresh sage leaves
  • 1 Serrano chile or 1/2 jalapeño, sliced
  • 3 tablespoons olive oil, divided, plus more for the pork
  • 1 tablespoon maple syrup
  • Kosher salt and freshly ground pepper
  • 2 12-ounce bone-in center-cut pork chops
  • 1 tablespoon salted butter
  • 2 tablespoons red wine vinegar
  • Cilantro, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F. On a large rimmed baking sheet, toss together the squash, garlic, sage, chile, 2 tablespoons of the olive oil, the maple syrup, and a pinch of salt. Bake until the squash is lightly browned and caramelized, about 40 minutes.
  2. Heat a large ovenproof sauté pan over medium high heat. Add the remaining 1 tablespoon olive oil. Season the pork chops with salt and pepper on both sides, add them to the hot oil, and cook until golden brown, about 3 minutes per side. Transfer the pan to the oven and cook until the internal temperature of the chops reaches 160°F, 6 to 7 minutes.
  3. Meanwhile, in a small saucepan over medium heat, cook the butter until it begins to darken and smell of toasted nuts. Add the vinegar and immediately remove the pan from the heat.
  4. Transfer the roasted squash mixture to a platter, top with the pork chops, drizzle with the brown butter vinegar, garnish with cilantro, and serve.