A deliciously autumnal dish, loaded with flavour.
For the squash:
- 1 squash, peeled and diced
- salt and pepper
For the chops:
- 1 large pork chop per person
- knob of butter
- 50-100ml water
- salt and pepper
For the sauce:
- 50g butter
- 4-5 sage leaves
- Put a pan on over medium to hot heat. Once hot add a little oil and then add the squash. Once they have taken on some colour, reduce the heat and add a little butter and some water (allow the water to come a little on the squash), season with salt and pepper.
- Cover this with some parchment. Let this cook until the squash has a small bite to it (check with a small knife, there should be a little resistance when pierced).
- While the squash is cooking you can start cooking the chops. Heat a pan over a medium to high heat, season the chops with salt and pepper. Add a little oil to the pan, then add the chops.
- Let them take on a good colour before turning, once you have turned them allow them to cook for another minute or so.
- Turn the heat down and add some butter and a little water. As with the squash, allow the liquid to come up a little on the pork and then cover with a lid or parchment. Allow these to cook for 6-8 minutes.
- Use a knife to check if they are done. Once you are happy, that they are cooked, remove them for pan and put the pan on over high heat to finish the sauce, allow the butter and water mixture to reduce, add a little more butter and some sage leaves.
- Cook this for another 2 minutes or so. The sauce should be rich. Taste and season.
- While the sauce is cooking, heat the squash.
- To serve put some squash in the centre of the plate, place a chop on top and pour some sauce over it. Serve with creamy mashed potato.