Pork Chops by Jeffrey Stull


1-1lb Bone-In Pork Chop
1-yellow onion sliced 1/4 in thick
1-honeycrisp apple, cored, sliced into 1/4 in slices
1-Delicata Squash sliced in half lengthwise, scoop seeds and cut into 1/4 half moons
2-tbsp of good maple syrup
1/4 cup of dry white wine
1/4 cup of sheep feta cheese or regular feta
1/4 cup of toasted pecans chopped
3 cloves of garlic
1 bunch of fresh thyme
2 tbsp of butter
Salt
Canola Oil

Place Pork Chop on plate and salt both sides…it should look like snow has fallen on them.  Let them sit in fridge uncovered for 12 hours if you can.  Remove at least 1 hour prior to cooking.  Pat dry.  Heat cast iron skillet over medium high.  Pour 2 tbsp of canola oil in pan till its almost smoking, put in chop.  3-5 minutes, you want a nice crust to develop.  Flip chop and immediately add garlic, butter and thyme.  Tilt pan so butter pulls.  Using a spoon continue to baste chop with butter over and over.  After about 2 minutes place pan into 350 oven and remove when chop is at 140 degrees. Place chop on cutting board to rest.  Deglaze pan with some white wine, be sure to scrape up bits on the bottom.  Add onions, apples and squash and maple syrup.  Be sure to season and taste as you go.  When vegetables have gotten a little brown and soft, but not mushy take pan off heat.  Plate vegetables, place pork chop in the middle and top surrounding vegetables with feta cheese and toasted pecans.


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