Italian Pork Chop and Butternut-Apple Mash

Ingredients

• 1 Shallot
• 1 Granny Smith Apple
• 2 Boneless Pork Chops
• 14 oz Butternut Squash, Cubed
• 2 Tbsp. Butter
• 1 tsp. Italian Seasoning Blend
• 1 tsp. Sugar
• 4 oz Red Cooking Wine
• 5 oz Canned Evaporated Whole
• Milk
• 1 oz Pecorino Cheese, grated
• Olive Oil
• Salt Pepper
• Peel and halve shallot. Slice into thin strips (juli-
• together.

Instructions

1. 1

   Cook Within: If you prefer a looser consistency for the butternut-apple mash, add 1-2 Tbsp. of warm water after mashing. And, as always, season to taste with salt and pepper. Pecorino cheese hails from the countryside around Rome and is one of Italy’s oldest cheeses. Similar in texture and appearance to its more celebrated cousin, Parmigiano-Reggiano, pecorino is made from sheep’s milk and is noticeably sharper and more

2. 2

   Prepare the Ingredients: Peel and halve shallot. Slice into thin strips (juli- enne). Peel and core apple. Cut into ¾” dice. Rinse pork chops and pat dry.

3. 3

   Cook the Pork Chops: Season pork chops with remaining Italian seasoning and a ¼ tsp. of salt and pepper. Heat 2 tsp. olive oil in a medium pan over medium heat. Place pork chops in pan and cook 4-6 minutes per side, or until pork reaches a minimum internal temperature of 145 degrees. Remove from pan and return to medium heat (no need to wipe clean).

4. 4

   Make the Butternut-Apple Mash: Bring a small pot with butternut squash, diced apples, and just enough water to cover to boil over high heat. Boil 8 minutes or until fork-tender. Drain and return to pot with butter, half the Italian seasoning, sugar, and a ¼ tsp. of salt and pepper. Using a potato masher or fork, mash all ingredients

5. 5

   Make the Sauce: In same pan used for pork chops, heat evaporated milk over medium heat. Once milk starts steaming, whisk in pecorino cheese. Continue cooking for an additional minute while whisking. Season with a pinch of salt and pepper.

6. 6

   Cook the Shallots: Place shallots and red wine in a small pan over high heat and bring to a boil. Lower to a simmer and cook until liquid has been cooked off, around 6-10 min- utes. Season with a pinch of salt and pepper.

7. 7

   Plate the Dish: Divide apple-butternut mash between two plates. Pool pecorino cream on plate and lay pork chop in pool, nestling it against butternut mash. Garnish with red wine-braised shallots. is used twice in this recipe. Once in the butternut mash, and then the remaining to season the pork chops. • When making the sauce, lower the heat if it starts to boil. Dairy-based sauces can separate if boiled too long. the recipe before you start–we promise it will be time • Place a colander in the sink