Seared Bone-in Pork Chop with Candied Walnut

Ingredients

• 1.2 oz Butter
• 1 Acorn Squash
• 4 Parsley Sprigs
• 1 oz Walnut Halves
• 2 Bone-in Pork Chops
• 1 oz Grated Parmesan Cheese
• ½ oz Light Brown Sugar
• 1 tsp. Cracked Black Pepper
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Seared Bone-in Pork Chop with Candied Walnut: and Parmesan-roasted acorn squash 4 Parsley Sprigs 1 oz. Walnut Halves 2 Bone-in Pork Chops 1 oz. Grated Parmesan Cheese ½ oz. Light Brown Sugar 1 tsp. Cracked Black Pepper

2. 2

   Cook Within: Acorn squash can be challenging to cut in half. Give it a stable shape by cutting off stem end so it rests flat on cutting board. Grip knife firmly in one hand and cover tip with a kitchen towel. Starting at pointed end, gently rock knife back and forth to cut evenly and The English word “candy” derives from Arabic “qandi,” meaning something made with sugar. Indeed, the first candies were sugar coated nuts, seeds, and fruits.

3. 3

   Prepare the Ingredients: Carefully cut acorn squash in half from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into ½” slices. Stem and mince parsley. Coarsely chop walnuts. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp.

4. 4

   Cook the Pork Chops: Return pan used to candy walnuts to medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan.

5. 5

   Cook until well-browned and chops reach a: minimum internal temperature of 145 degrees, 4-5 minutes per side. Remove from pan and rest 5 minutes before serving.

6. 6

   Roast the Squash: Drizzle with 2 tsp. olive oil and season with ½ tsp. salt. Toss to combine and spread into a single layer. Sprinkle squash with Parmesan cheese and roast until tender and lightly browned, 18-20 minutes. While squash roasts, make candied walnuts.

7. 7

   Make the Candied Walnut Butter: walnuts, and half the parsley (reserve remaining for garnish) until well combined.

8. 8

   Add brown sugar and 2 Tbsp. water to hot pan: and stir to dissolve. Add walnuts and cook, stirring constantly, until water has evaporated and walnuts are shiny and sticky, 2-3 minutes. Transfer to a plate or cutting board and cool 5 minutes. Wipe pan clean and reserve. When walnuts are cool enough to handle, break into small pieces.

9. 9

   Plate the Dish: Warm squash in oven 3-5 minutes, if needed. Serve squash on a plate next to pork chop. Top chops with candied walnut butter and garnish squash with remaining parsley and cracked black pepper. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to candied walnut butter and remaining the recipe before you start–we promise it will be time • Set butter on counter to