Follow on Instagram
The First Book
by Rita Dove
Open it.
Go ahead, it won't bite.
Well...maybe a little.
More a nip, like. A tingle.
It's pleasurable, really.
You see, it keeps on opening.
You may fall in.
Sure, it's hard to get started;
Remember learning to use
knife and fork? Dig in:
You'll never reach the bottom.
It's not like it's the end of the world-
just the world as you think
you know it.
20 recommended reads from Buzzfeed -This book I've heard much buzz about lately from friends.
Pork Chops, Pears and Butternut Squash
Cook's Notes: A roasted sheet pan meal of meaty pork chops with a side of butternut squash, sweet pears and savory red onion. Bosc pears hold up well to cooking adding a sweet flavor and butternut squash gives a hefty dose of vitamin A. But the shining star is the sauce drizzled over the pork, pears and vegetables.
Recipe for two and was adapted from cuisineathome
Ingredients:
- 2 TB. olive oil or lemon olive oil
- 1/2 tsp. Saigon cinnamon
- 1 large Bosc pear, cut in chunks
- 2 cups butternut squash, cut in 2 inch pieces
- 1 cup red onions, cut in chunks
- 2 pork chops
- 1/3 cup honey
- 1-1/2 TB. butter, melted
- 1/4 tsp. dried sage
- 1 tsp. vanilla
- 1/4 tsp. Saigon cinnamon
- Line a baking pan with parchment paper or a silicone pad.
- Preheat oven to 400 degrees.
- Make sauce, mix well and set aside.
- In a large bowl place butternut squash, pears pieces and red onions. Mix with olive oil and sprinkle with cinnamon.
- Spread evenly on baking sheet and roast 10 minutes.
- While this mixture is roasting sear pork chops in a fry pan 3-4 minutes a side.
- Remove squash mixture from the oven. place chops on top and drizzle most of the sauce over the top (reserve 1 tablespoons) and roast 10-15 minutes more. Pork is done when thermometer inserted registers 145-150 degrees.
- Serve pork chops with pear mixture and a drizzle of sauce.
No comments:
Post a Comment