PORK CHOP WITH ROASTED SQUASH RECIPE - JOSÉ PIZARRO
Pork chops with roast butternut squash
1 small butternut squash, peeled and deseeded and cut into cubes
130ml olive oil
3 whole cloves garlic
2 fresh bay leaves
2 tbsp honey
1 large pork chops on the bone, ideally Ibérico, 2.5cm thick
1 tsp sweet pimentón
1 tsp ground cumin
2 tbsp sherry vinegar
Sea salt flakes and freshly ground black pepper
Extra virgin olive oil to drizzle
In a bowl, blend the rest of the olive oil with the pimentón, cumin and vinegar. Season well. With a sharp knife, cut into the fat of the chop to prevent it curling up and then score both sides of the meat in a diamond pattern so that all the marinade can get into the meat. Put into a dish and pour over the marinade and leave at room temperature for an hour (or overnight in the fridge).
Preheat the oven to 220°C/fan 200°C/Gas Mark 7.
Tumble the prepared squash into a roasting tin and toss with 2 tbsp of the oil, the garlic cloves, bay leaves, and honey. Season well and roast for 40 minutes, turning every so often.
Once the squash is nearly cooked, heat an ovenproof frying pan over a high heat. Remove the chop from the marinade, add to the pan and sear for 2 minutes each side until golden brown. Transfer to the oven and cook for 6-8 minutes then remove and place on a plate or chopping board to rest for 7 minutes, keeping any juices that are in the pan.
Once the squash is cooked and the chop rested, plate them together and spoon over the cooking juices from the pan and from the plate or board. Serve with a good drizzle of extra virgin olive oil. .